30-Minute meal: Five-spice Seared Scallops with Sweet Chili Rice

30-Minute meal: Seared scallops with sweet chili rice

Servings: 4 servings
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Ingredients

Rice:

  • 2 cups basmati rice
  • 1/2 cup fresh or frozen peas/shelled edamame thawed if frozen
  • 3 eggs
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1/2 lemon
  • A small bunch of fresh coriander
  • 1/2 cup Sweet chili sauce

Scallop:

  • 2 lbs fresh large scallops, shelled and trimmed
  • Chinese five-spice powder
  • 1 clove of garlic (peeled and minced)
  • 2 Tbsp Honey
  • 2 small knobs of butter
  • A small bunch of fresh coriander

Seasonings:

  • 1 Tbsp cooking oil
  • Sea salt and black pepper

Instructions

  • RICE: put the rice in a large pot with a tight-fitting lid. Add in 2 1/2 cups of water. Bring the water to a boil and then lower the heat and pop a lid on and leave to cook for 15-20 minutes
    SCALLOPS: Pat each scallops dry with an absorbent paper towel. Score crisscross on top, only going halfway through. Season with salt and pepper, finely grate over some lemon zest and dust with the five-spice powder
    RICE: trim and finely slice the green onions and put into a mixing bowl. Crack in the eggs, and add 1 Tbsp each of soy sauce and sesame oil and a drizzle of olive oil, then whisk. Take the lid off the rice and use a fork to fluff it up. Add in the peas. Pour the egg mixture all over. Squeeze the juice of 1/2 a lemon and add a pinch of pepper. Put the lid back on and turn down to the lowest heat for another 4 to 5 minutes. Remove from the heat and let it rest for about 5 minutes. Open the lid and drizzle some sweet chili sauce when ready to serve
    SCALLOPS: Get a large frying pan on the highest heat. Pput about 1 Tbsp of cooking oil in the pan. Quickly add the scallops, scored side down. Don't turn the scallops until they've had about 2 minutes. Quickly turn them all over and crush in 1 unpeeled garlic. Add in some honey and 2 small knobs of butter. Take off the heat, and transfer to a serving plate and sprinkle over leaves from a small bunch of coriander. Serve with the rice and greens