Mexican Diver Scallops With Black Rice, English Peas, And Gingered Tangerines
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Shallot (diced)1
Bay Leaf4.5 cups
Water1 tsp
Kosher Salt2 tbsps
Champagne Vinegar1 tsp
Ginger (grated)1 tsp
Honey1 cup
Extra-Virgin Olive OilDirections:
1
Preheat the oven to 400 degrees F
2
Bring a medium pot of salted water to a boil
3
Peel the carrots, leaving 1/2-inch of tops attached, and cut them in half
4
Blanch the carrots in the water for 1 minute
5
Set aside
6
Place the Black Rice in a pot in the oven to heat it up
7
Heat a large heavy-bottomed saute pan over medium-high heat
8
Season the scallops on all sides with 1 tablespoon kosher salt and 1/4 teaspoon black pepper
9
Pour the oil into the pan and let it heat for 30 seconds
10
Place the scallops in the pan on their flat round sides
11
Cook them for 3 to 4 minutes or until they are nicely caramelized
12
Turn them over and lower the heat
13
The scallops should be just barely cooked through
14
Meanwhile, heat a medium-sized heavy-bottomed saute pan over medium heat
15
Add the butter and then the shallots and blanched carrots
16
Season the shallots and carrots with salt and pepper and cook gently for about 2 minutes without getting any color on the carrots
17
Add the peas and then the pea shoots to the pan with the carrots, season with additional salt and pepper, and cook for 1 to 2 minutes until the peas are just cooked and the pea shoots have just wilted
18
Season the vegetables with a squeeze of the lemon
19
Plate the hot black rice at the center of 6 large plates
20
Scatter the vegetables over the rice
21
Place 3 scallops on top of the rice on each plate
22
Spoon the Tangerine Vinaigrette over the scallops and serve immediately
23
Heat the olive oil over medium heat in a medium saucepot
24
Add the black rice and toast slightly, stirring constantly for about 1 minute
25
Add the diced shallots and bay leaf and stir for 1 minute more
26
Add the water and salt
27
Simmer for about 45 minutes or until the rice is tender but slightly al dente
28
You will see the water turn a beautiful purple color
29
The idea is for the liquid to cook down to form a "sauce" which will coat the rice
30
If the water cooks away before the rice is done, add a little more water at a time
31
Ideally there will be no water to drain off
32
When the rice is done, pour it onto a sheet pan to cool
33
Section the tangerines into "supremes" (sections without the pith), and reserve the remainder of the tangerines
34
Set supremes aside
35
Squeeze the juice from the remainder of the tangerines and reserve
36
Place the shallots in a small bowl with the vinegar, 2 tablespoons of the tangerine juice, salt, and ginger
37
Let the mixture macerate for 5 minutes
38
Whisk in the honey and then the olive oil
39
Taste for seasoning and adjust
40
Stir in the reserved tangerine segments and parsley