30-Minute meal: Seared scallops with sweet chili rice
Servings: 4 servings
Perfectly seared five-spice scallops with some sweet chili rice is a perfect 30-minute meal you will love to make over and over again.
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Ingredients
Rice:
- 2 cups basmati rice
- ½ cup fresh or frozen peas/shelled edamame thawed if frozen
- 3 eggs
- 3 stalks scallion the green parts, finely chopped
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ lemon
- ½ cup Sweet chili sauce
- A small bunch of fresh coriander
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
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