Seared Scallops with Forbidden Rice and Buerre Blanc
12 large sea scallops ‒ cleaned and dry
2 cups Forbidden Rice (Lotus Foods)
1.5 pounds fresh fava beans ‒ cleaned and blanched
2 T chopped chives for garnish
1/3 cup Kunde Chardonnay
1 small shallot ‒ minced
1/4 cup fresh lemon juice
4 T butter ‒ cut into cubes
1 tsp lemon zest
To prepare the rice, heat 3 1/2 cups water or stock with 1 tsp salt until boiling. Add rice, stir, cover and reduce heat until rice is tender (approximately ___ minutes)
To prepare the beans, boil beans according to package. Once cooked, drain then blanch by submerging into bowl of ice and water and continue running cold water until cooled. The beans can then be peeled.
Prepare buerre blanc. In a small sauce pan over medium heat, combine wine, shallot and lemon juice and cook to reduce by half. Then whisk in butter one piece at a time until fully incorporated. Reduce heat, add salt, freshly ground pepper and 1 tsp lemon zest. Taste and adjust to your liking. Keep warm
Prepare scallops - remove muscle and dry both sides.
In a heavy skillet heat over medium high - heat until hot - add olive oil, when oil is hot add scallops (don’t over crowd) sear 3-4 minutes per side until nicely browned. Repeat with all scallops. Serve over rice and top with sauce, fava beans and a sprinkling of chives. You can serve this on a platter or individual plates.
Kunde Family Winery Reserve Chardonnay