say that five times fast! (fyi..for those geographically challenged…atlanta is nowhere near the sea shore)
This is a recipe I sort of made up after seeing something like it in one of my "imported" food magazines – Olive, Delicious, etc. With all of the expensive foreign food magazines I buy every month, it’s a wonder I have money left to cook any of it with! I somehow lost the magazine, but the idea stuck with me. This dish is me winging it.
Seared scallops are a favorite of mine, regardless of the preparation. The garam masala gives them an unusual taste. There are great flavors and colors going on in this recipe and the best part is…it’s done in about 20 minutes – about as long as you need to finish the rice. If saffron is too rich for your blood, tumeric is also wonderful in the rice.
Seared Scallops on Spicy Saffron Rice – 6 servings
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.
This photograph was taken by Tony Clark and styled by Tami Hardeman