Rosie Sears Scallops. With Citrus. And Rice.

What a simple, quick, delicious meal.

Scallops and citrus.

Rice and citrus.

 

Here's my game plan

I had a blend of Texmati (whatever that is), white, brown, and red rices.  I had it in mind that I was going to sear the scallops then clean up the goodie bits in the pan with citrus juices and make a nice reduction enriched with butter, so I decided to enhance the rice with citrus to complement the scallops.

So, let's start on the rice.

juice of 2-3 oranges

juice of 1-2 limes

some zest of both

(You want about 1 1/4 cups juice.)

Combine the orange and lime juices in a small pan.  Add in about 1/2 cup rice and a bit of kosher salt.  Slow simmer, stirring occasionally, until rice is ready.  Add in a big plop of butter.  Taste test.  Maybe more salt.  Cover.

 

For the scallops.

Remove that little tough tag on the side of the scallops.  Feed it to your cat or throw it away.

Rinse the scallops, drain, and pat dry with paper towels.
Using a small sifter or fine mesh sieve, lightly sprinkle some corn starch over the scallops.  Maybe some Lawry's pepper.

 

1 pound scallops (Large sea scallops.  I don't bother with the small bay scallops.)

Juice of 1 orange

Juice of 1 lemon

1 small can pineapple chunks with juice

2 TB diced onion

2 TB diced red pepper

Heat up a heavy skillet to medium high with a thin film of oil in it.  375° - 400°.  Place scallops in hot oil.  Do not crowd the pan.  Resist the urge to push the scallops around.  Leave 'em be!  Cook first side about 1 1/2 minutes.  Once the first side is seared, it releases easily from the pan. Turn scallops over and sear the second side.  About another minute.  Remove scallops from pan.  Add a pat of butter, let it sizzle, then add onion and pepper.  Stir for about 20-30 seconds, then pour in citrus juices and pineapple chunks, stirring to scrape up all the goodie bits.  That's where the flavor is.  Reduce the liquid a bit and whisk in butter, a pat at a time, to enrich the sauce. Maybe 3 tablespoons - depends on how much liquid is in the pan.  Pour sauce over scallops and rice.

Sprinkle on some parsley.

Enjoy.