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Seared Scallops with Forbidden Rice and Beurre Blanc

Forbidden Rice might be hard to find but it's black color and flavor are the perfect compliment to this dish.

Seared Scallops with Forbidden Rice and Buerre BlancIngredients:
  • Salt
  • 12 large sea scallops - cleaned and dry
  • Olive oil
  • 2 cups Forbidden Rice
  • 1 1/2 pounds fresh fava beans - cleaned
  • Garnish - 2 T chopped chives
Beurre Blanc
  • 1/3 cup Kunde Chardonnay
  • 1 small shallot - minced
  • 1/4 cup fresh lemon juice
  • 4 T butter - cut into cubes
  • Salt and pepper
  • 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 30+ minutes.

To prepare the beans, put them in boiling water and cook for 1 to 2 minutes, or until they float to the top. 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 beurre 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 and pepper to taste and 1 tsp lemon zest. Keep warm

To prepare the 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.

Tip: When cooking scallops, make sure to cook them at a high temp to get them crispy on the outside.

Serve with:

Kunde Family Winery Chardonnay - C.S. Ridge Vineyard

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