Soy-ed Butter Seared Scallops, Forbidden Rice and Coconut Mint Parisian Carrots! Light while decadent, fresh while creamy, tangy and comforting, I could eat this every day of the week if needed. This dish is pretty much FOOLPROOF, and delicious…and relatively inexpensive AND takes very little time. Ahhh everything I love in one meal! There are several components to this dish that can all be executed simultaneously (and effortlessly).
1) Forbidden Rice
Steps: Find it, Buy it, Cook it!
Some, but not all, of grocery stores carry “Forbidden” aka black rice. I recently discovered that our local Whole Foods offers it in bulk (after you, Eric, so brilliantly asked a staff if they carried it while I rolled around in the aisles devastated that there were no more packages left). I’ve heard rumors that Forbidden Rice contains more antioxidants compared to other rice varieties…but I love it for its nutty flavor profile. Also, it got its name because in Ancient China, black rice was only served to Emperors. Cook it how you typically cook rice, my rule of thumb: 1 cup rice to 1.5 cups water.
2) Coconut Mint Parisian Carrots
I love these little guys! You will need 1 package of Trader Joe’s Parisian Carrots to start (they are frozen). Throw in a pot. Add 1/2 cup Lite Coconut Milk, 1 tbs fish sauce, 1tbs soy sauce, 1tbs rice vinegar, 1tbs white sugar and a handful of mint to the pot. Cook until unfrozen (and hot) and when you start to see the sauce reduce (and hopefully caramelize a little). Salt and Pepper to Taste. Add a dash more Soy Sauce, Fish sauce and Vinegar if you would like a little stronger flavor profile. Garnish with fresh mint.
3) Soy-ed Butter
I’ve been calling this little accoutrement “soy butter” but thanks Eric for pointing out that Soy butter indicates butter that is a healthier butter alternative. Nope! Here is how you make my soy-ed butter: Melt 3 tablespoons butter in the microwave. Add a dash (or a tablespoon, depending on how strong you want it) of soy sauce. THE END!
4) Seared Scallops
…are like the easiest little things in the word to cook and they look REALLY challenging to prepare (bonus points)! Heat a concoction of 1/2 butter 1/2 olive oil in a pan. I usually do 2 tbs of each butter and oil. Make it hot. Prepare your scallops (make sure the little feet are cut off and they are rinsed and patted dry). Salt and pepper your scallops. Cook for 1.5 minutes on each side (don’t forget to cook both sides)! Drizzle scallops with soy-ed butter when it is time to serve. Viola! You are a culinary master!
As you can see from my photo, I like to lay the scallops on the rice but you can plate this however you want! Also, I know I call these “third date scallops” because they COULD hypothetically really impress someone on a third date…but we can rename it for you: Scallops ALA Finite Element Analysis to communicate your positive feelings about these perfect scallops and juicy carrots.
Scallops (3-5 per person)
Frozen Parisian Carrots (Trade Joes) or fresh if you can find them
Forbidden Rice (you used 2 cups dry for the two of us)
Butter (make sure you have most of a stick to complete this dish)
Lite Coconut Milk