Sesame scallops with pistachio brown rice
18
- Makes4 Servings
Roberto Caruso
Ingredients
3/4 cup brown rice
1 tbsp cider vinegar
2 tsp honey
2 tsp soy
1 1/2 tsp dark sesame oil
1 roasted red pepper, chopped
1/3 cup chopped pistachios
2 tsp sesame seeds
12 large sea scallops
salt, for seasoning
pepper, for seasoning
1 tbsp vegetable oil
2 cups packed romaine lettuce, or radicchio
Instructions
Cook 3/4 cup brown rice according to package directions, omitting salt. Whisk 1 tbsp apple cider vinegar with 2 tsp honey, 2 tsp soy and 1 1/2 tsp dark sesame oil in a large bowl. When rice is cooked, let cool slightly, about 5 min. Stir rice along with 1 chopped roasted red pepper into vinegar mixture until combined. Stir in 1/3 cup chopped pistachios.
Toast 2 tsp sesame seeds in a large nonstick frying pan over medium-low. Transfer to a bowl. Pat 12 large sea scallops dry with paper towels, then lightly season with salt and pepper. Heat same non-stick frying pan over medium-high. Add 1 tbsp vegetable oil, then scallops. Cook until dark golden, about 2 min per side.
Arrange 2 cups packed baby romaine or radicchio on 4 plates. Top with pilaf and scallops, then sprinkle with toasted sesame seeds.
Nutrition (per serving)
Calories 341, Protein 23g, Carbohydrates 35g, Fat 13g, Fibre 4g, Sodium 422mg.
Shopping Tip:
Fresh scallops should be pale beige to creamy pink, with a clean, fresh smell and a moist sheen. Refrigerate scallops immediately after purchase. They are best cooked or consumed within one day. If using frozen scallops, let them thaw overnight in the refrigerator.
How To Sear Scallops:
To get scallops looking and tasting golden and restaurant-worthy, start by patting them very dry with paper towels. Make sure the frying pan is nice and hot, then add the oil. Carefully add scallops. Cook without touching or turning them, 2 min, then flip and cook another 2 min.
