Pan Seared Scallops Recipe
Black forbidden rice, scallops, orange buerre blanc sauce, orange segments, micro greens.
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Ingredients
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For the Scallops
For the Black Forbidden Rice
For the Orange Buerre Blanc Sauce
For Garnish
Method
Cooking the Black Forbidden Rice
- 1
Rinse the Rice
Rinse the black forbidden rice under cold water until the water runs clear.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let steam for an additional 10 minutes.
Making the Orange Buerre Blanc Sauce
- 3
Sauté Shallots
In a saucepan, combine the minced shallots and orange juice. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes.
- 4
Incorporate Butter
Remove from heat and gradually whisk in the cold, cubed unsalted butter until the sauce is smooth and emulsified. Season with salt and black pepper to taste.
Cooking the Scallops
- 5
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 6
Sear the Scallops
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
Plating the Dish
- 7
Assemble the Dish
On each plate, create a bed of black forbidden rice. Arrange the seared scallops on top and drizzle with the orange buerre blanc sauce.
- 8
Add Garnish
Top with fresh orange segments and a handful of micro greens for a fresh and vibrant finish.