Recipe of the Week: Sweet sea scallops go well over colorful rice

  • Herald news services
  • Thursday, December 4, 2014 8:56pm
  • Life

Fresh sea scallops served with a colorful vegetable rice medley make a quick dinner that only takes 20 minutes to complete.

The secret to searing the scallops is to make sure your skillet is very hot. The scallops will only need 3 to 4 minutes to cook this way. If your scallops seem very large, check for doneness by slicing into one. If the meat is opaque, they are done; if translucent cook them another 30 seconds.

Pan-seared scallops

3/4 pound fresh scallops

1 tablespoon olive oil

2 tablespoons chopped chives

Salt and freshly ground black pepper

Rinse scallops in cool water, drain, pat dry with paper towel and set aside. Heat oil in the nonstick skillet. When smoking, add scallops and sauté on high 3 minutes, turning after one minute. Add salt and pepper to taste. Sprinkle chives over scallops. Makes 2 servings.

Vegetable medley rice

1/2 cup long grain white rice

1 cup frozen chopped onion

1 teaspoon minced garlic

1 cup diced red bell pepper

1/2 cup diced button mushrooms

2 teaspoons olive oil

1/4 cup reduced-fat sour cream

1 tablespoons prepared horseradish

Salt and freshly ground black pepper

Bring a large saucepan filled with water to a boil. Add the rice and bring the water back to a boil. Cook rice 8 minutes. Test a few grains to make sure they are cooked. Boil another minute if the rice is not ready. Meanwhile, add onion, garlic, red bell pepper and mushrooms to a microwave-safe bowl. Microwave on high 3 minutes. Drain rice and add to the bowl with the oil, sour cream and horseradish. Mix well. Add salt and pepper to taste. Makes 2 servings.

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