Seared Sea Scallops (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Purple Rice

   Rinse the purple rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2. 2

   Cook the Andouille Sausage

   While the rice is cooking, slice the andouille sausage into thin rounds. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sausage and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.

3. 3

   Sauté the Holy Trinity

   In the same skillet, add another tablespoon of olive oil if needed. Add diced green bell pepper, onion, and celery. Sauté until the vegetables are soft and translucent, about 5-6 minutes. Season with salt and black pepper.

4. 4

   Sear the Scallops

   Pat the sea scallops dry with paper towels and season both sides with salt and pepper. In the same skillet, increase the heat to high and add a little more olive oil if necessary. Once the oil is shimmering, add the scallops and sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove from the skillet and let them rest.

5. 5

   Plate the Dish

   To serve, place a scoop of purple rice on each plate, top with the sautéed holy trinity and crispy andouille. Arrange the seared scallops on top and garnish with chopped scallions. Serve with spicy tomato aioli on the side.