Seared Scallops on Spicy Saffron Rice
For the scallops:
1 tbsp olive oil
2 tbsp. garam masala
salt and fresh ground pepper
fresh sea scallops (4 to 5 per person would be an adequate entree portion)
For the rice:
1/4 tsp. saffron
3 cups chicken broth
1 1/2 cups rice
1 tsp. salt
fresh ground pepper to taste
1/2 cup fresh frozen green peas
1 red Thai chili chopped into small rings (whether you leave the seeds is dependent on your courage level)
- In a covered saucepan, add the saffron to the broth. When this is brought to a boil, add the rice, salt and pepper. Reduce heat, cover, and simmer for 15 minutes. When rice is almost done, add the peas and red chili. Cover and cook for 4-5 more minutes. - When you add the last ingredients to your rice, drizzle pan with the olive oil and bring to medium high heat. Salt and pepper the scallops and dredge each flat side in the garam masala. Sear each side 1-2 minutes until the scallops are opaque and firm. Overcooking here will be the downer of this dish, believe me. - Remove rice from heat, fluff, and plate with the scallops on top of the bed of rice.
Show done on Saturday 2/18 by Erik Holdo with Andy and Kevin adding color commentary and wine pairings. Wine/Wines Argentinean Mendoza Malbeck 1995 $9.00 to $15.00 2000 Valkenberg Gewurtztraminer from Germany A fine example of a Gewurtztaminer it is great with beautiful spice. .