Diver Scallops Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the drained rice and toast, stirring, for 1–2 minutes until the grains are glossy and slightly nutty-smelling.

Add 1.5 cups chicken stock (or water) and 1/2 teaspoon kosher salt. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving and keep warm.

Prepare aromatics: finely dice 1/2 onion, mince 2 garlic cloves, and grate 1 teaspoon fresh ginger.

Heat 1 tablespoon vegetable oil in a medium sauté pan over medium heat. Add the onion and a pinch of salt and cook until translucent, about 4–5 minutes.

Add the minced garlic and grated ginger and cook 30 seconds until fragrant.

Stir in 2 teaspoons curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon chili flakes (if using). Cook 30–45 seconds to bloom the spices.

Add 2 cups corn kernels and sauté 2–3 minutes, coating in the spiced oil. Pour in 1 cup coconut milk and 1/2 cup stock, stir to combine, and bring to a gentle simmer.

Simmer uncovered 6–8 minutes until the corn is tender and the sauce is slightly reduced. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Finish with 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. Keep warm on very low heat while you sear the scallops.

While the rice and curry cook, gently combine 8 oz picked blue crab meat, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 tablespoon minced celery, and 1 tablespoon chopped chives in a bowl.

Season the crab lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity with a touch more lemon if desired. Refrigerate until plating; keep chilled.

Dry and season scallops

Pat the 12 scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributed evenly.

Heat pan

Place a heavy skillet (preferably cast iron) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Sear scallops

Add scallops to the pan spaced apart so they don't steam (work in two batches if necessary). Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tablespoons butter; tilt the pan and spoon the melted butter over the scallops for 30–45 seconds more until just cooked through (opaque in center). Total cook time should be about 3–3.5 minutes per scallop depending on size. Remove to a warm plate and tent loosely with foil.

Finish

If searing in batches, return the pan briefly to medium heat, add remaining oil/butter and repeat. After all scallops are cooked, give them a quick brush of 1 teaspoon extra virgin olive oil for gloss if desired.

Spoon a generous ladle (about 1/2 cup) of warm Charleston Gold rice onto each of 4 plates, slightly off-center.

Nestle 3 warm scallops on the rice mound. Spoon about 1/3 cup of sweet corn curry alongside and a small quenelle or mound (approximately 2 tablespoons) of blue crab salad beside the scallops.

Garnish with micro cilantro or small cilantro leaves, and serve with lime wedges on the side. Serve immediately so scallops remain hot and the curry is warm.