Do you ever get caught up in a conversation that just springs up a well of wonderful ideas? For this week, one such conversation about mint did just that. It sparked memories of flavors and smells; dishes I had as a child came back to me, particularly my first herbed rice. Like a painting, I had fun playing with color and flavors producing a quick meal you can have on the table within 30 minutes.
Before we get started I wanted to give an important tip, please read this recipe before starting. Many of us often cook by feel. I have gotten to where I hardly use measuring cups and just eye my measurements. However, some things need precision, and scallops are one such ingredient. Too little time can get someone sick and too much time they will turn into rubber balls. Scallops have a wonderful flavor and can make any dish look elegant. What makes them easy is, the less you fuss with scallops, the better they taste.
Happy eating friends!
Sea Scallops & Herbed Rice
1lb dry Sea Scallops, rinse cold water
1/2 teaspoon Curry powder
1 1/2 teaspoon Kosher Salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted Butter, divided
Juice of 1 Lemon
1 cup long-grain Basmati Rice
1 3/4 cups of Water
1 tablespoon fresh Dill, minced
2 tablespoons fresh curly Parsley leaves, minced
1 tablespoon fresh mint, minced
1-2 Scallions (1 tablespoon), thinly sliced white and green parts
Roasted Carrots with Cumin & Coriander
1 bunch of small Carrots, slice in half lengthwise. Slice again lengthwise so you have small carrot sticks.
1 teaspoon Cumin
1 teaspoon Coriander
1 tablespoon Honey
1 tablespoon Olive Oil
Fresh Mint & Parsley, minced (use leftover from rice)
Salt & Pepper to taste
- Pre-heat oven to 400°. In small roasting pan combine carrots with honey, olive oil, cumin, coriander, salt and pepper. Roast for 25 minutes or until carrots have started to brown.
- Combine the rice, 1 3/4 cups water, 3/4 teaspoon salt, and 1 tablespoon butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes.
- Turn off the heat and allow the rice to sit covered for 5 minutes.
- Add the parsley, dill, mint, scallions, and pepper. Fluff with a fork.
- Pat scallops dry and sprinkle both sides with curry powder, 1/4 teaspoon salt and pepper.
- Heat butter in a large non-stick skillet over medium-high heat until beginning to sizzle.
- Add the scallops making sure they are not touching each other and cook until golden brown, 2-3 minutes per side. Remove to a plate.
- Add herbed cooked rice, lemon juice and the remaining 1/4 teaspoon salt to the pan. Cook, stirring, until heated through, about 1 minute.
- When carrots are done add fresh herbs. Serve the scallops with the rice and carrots on the side.