New England Scallops Recipe

Searing the Scallops

Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Combine Ingredients

In a bowl, whisk together fresh lemon juice, olive oil, chopped basil, and honey until well combined. Set aside.

Prepare the Rice

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and cover. Simmer for about 15-20 minutes until the rice is cooked. Once done, let it cool slightly and form into balls.

Mix the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, radishes, and feta cheese. Drizzle with balsamic vinaigrette and toss gently.

Serve

On a plate, place the summer salad, add the Thai coconut rice ball, and arrange the seared scallops on top. Drizzle with the lemon basil citronette and serve immediately.