I can’t even tell you when the last time I’ve eaten scallops was. If I had to guess, I’d probably say about five years ago. It’s a shame too because scallops are incredibly tasty and filling. They also have some really great health benefits too, such as a high level of protein along with nice amounts of magnesium and potassium. Overall, if you can find them, scallops should definitely be part of your diet.
Laura and I were running around doing errands a few days ago when we stopped at our local grocery store to pick up a few things. Usually when we do this, she stays near the produce section while I head straight for the seafood area. I’m always looking for a good deal and if you don’t hunt these things down, you’re likely to miss them. Well, just as luck would have it, I found about two pounds of domestic scallops that were on sale for $7.99 per pound. If you know how expensive these things can be, you know that’s a steal. I bought them, which brings us to this recipe.
When we got home, I tasked Laura with finding a good scallop recipe that would coincide with ingredients we already had in the house. She did just that and landed on a web page put out by The Slice Above. The author, Richard, put together an appetizing dish that includes scallops, black rice and onion. He called it Seared Jumbo Scallops with Black Rice and Black Garlic Caramelized Onions. Since those things are staples around here, it was a no brainer.
I’m telling you, if you cook scallops correctly, they are the most incredible tasting things. Every bite is looked forward to more then the last. As they brown in the pan, they become sweeter and more textured, which is just awesome. Not to mention, the black rice and caramelized onions in this recipe are an excellent bedding for the scallops. Overall, this is an easy to execute recipe that is almost just as elegant.
3/4 Pound Jumbo Scallops
Extra-Virgin Olive Oil
1 Cup Dry Black Rice
1 Large Sweet Onion, Sliced
2 Teaspoons Garlic, Minced
Ground Black Pepper
To complete this recipe, you’ll need a large skillet, a medium sized skillet and a medium sized saucepan. I highly recommend the Lodge 12 inch cast iron skillet. I’ve been using mine for about two years now and I don’t know where I’d be without it.
Make the Rice
Please follow the instructions for your particular rice. I’ll list what my instructions were.
In the medium sized saucepan, add 1 3/4 cups of water and bring to a boil over high heat. Then, once boiling, add the rice, 1/4 teaspoon salt and cover the pot. Lower the heat to low and let simmer for 45 minutes.
After this time, turn off the heat and fluff the rice with a fork.
Caramelize the Onions
About half way through the cooking of the rice, warm up the large skillet over medium heat. Then, add 3 tablespoons of extra-virgin olive oil to the pan and when it’s to temperature, add the sliced onion. Cook the onion slices, while occasionally stirring, for about 20-25 minutes, or until they brown and soften. During this time, add 1/4 teaspoon salt to the onions along with 1/2 teaspoon ground black pepper.
About a minute before the onions are finished, add in the garlic, stir and reduce the heat to low until the rice is finished.
When everything is finished, add the rice to the onions and mix the ingredients together well.
Leave this pan on low heat while you go about the next step.
Cook the Scallops
Warm the medium sized skillet over medium heat. Then, add 2 tablespoons olive oil to the skillet and when it’s to temperature, add the scallops. Cook each side of the scallops for about 3 minutes and when finished, turn off heat.
Plate & Serve
While the second side of the scallops are cooking, turn off the heat under the large skillet. Then, scoop some rice and onion mixture out and divide between four plate. When the scallops are finished, divide them and place them on top of the rice and onions. Serve.
The Final Dish
I really love this dish and will surely make it again the next time I find scallops on sale. Give this one a try and let me know what you think. Thanks for reading!
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