Seared Scallops
This is a perfect pairing for Saratoga® Sparkling Water. The low minerality will complement the light flavors of the scallops while balancing the acidic and umami notes in the dish.
BlueTriton Brands (Saratoga)
BlueTriton Brands (Saratoga)
Recipe - Dearborn Market
Seared Scallops
0
Servings4
Cook Time60 Minutes
Ingredients
1/4 Cup Peanut Oil, divided
1 Cup Jasmin Rice
12' Piece of Fresh Ginger, peeled & grated
1 Clove Garlic, peeled & grated
1 Cup Full-fat Coconut Milk
4 oz Shiitake Mushrooms, stemmed & sliced
Kosher Salt, to taste
Freshly Cracked Black Pepper
1 lb (12-16) Scallops
1 Mango, peeled, pitted, & diced
1 Tbsp Thinly Sliced Basil, plus more for garnish
1 Tbsp Finely Chopped Cilantro, plus more leaves for garnish
1 Bottle (28 oz) Saratoga Sparkling Water, for pairing
Directions
- In a medium saucepan, heat 1 tablespoon peanut oil over medium heat until it shimmers. Add rice and cook, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the ginger and garlic pastes and cook, stirring, until fragrant, 30 seconds -1 minute more. Carefully add coconut milk and ½ cup water to the saucepan and stir to combine. Bring to a boil then reduce heat to low, cover, and simmer until rice is tender and liquid is nearly all absorbed, 15- 20 minutes. Remove from heat and continue to steam, covered, 10 minutes more.
- Meanwhile, in a large skillet, heat 1 tablespoon peanut oil over medium-high heat until shimmering. Add sliced shiitakes and sauté, stirring occasionally, until the water has cooked out and the mushrooms are lightly golden, 5-7 minutes. Season to taste with salt and pepper, then remove from heat and transfer to a plate. Wipe out the pan, and return it to the stovetop.
- Season scallops on both sides with salt and pepper. Heat remaining peanut oil in skillet over medium-high. When oil is shimmering, add scallops to the pan and sear until golden, about 2-2 ½ minutes per side.
- When rice is ready, fluff with a fork and gently stir in shiitakes, mango, basil, and cilantro.
- Divide rice among plates and top with scallops, garnishing with more basil and cilantro leaves.
0 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Planters 100% Pure Peanut Oil, 24 fl oz
$5.99$3.99/pt
Minute Jasmine Rice, 8.8 oz
$2.99$0.34/oz
Ginger Root
$0.93 avg/ea$0.19/oz
Fresh Garlic
$1.00 avg/ea$3.99/lb
So Delicious Dairy Free Organic Unsweetened Coconutmilk Beverage, half gallon
$5.49$0.09/fl oz
Shitake Mushrooms, 1 pound
$9.99/lb$9.99/lb
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Green Bell Pepper, 1 ct, 6 oz
$0.56 avg/ea$0.09/oz
Previously Frozen Bay Scallops
$13.99/lb$13.99/lb
Fresh Mango, 1 each
$1.49
Litehouse Freeze Dried Basil, 0.28 oz
$5.99$21.39/oz
Organic Cilantro, 1 each
$1.99
Not Available
Directions
- In a medium saucepan, heat 1 tablespoon peanut oil over medium heat until it shimmers. Add rice and cook, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the ginger and garlic pastes and cook, stirring, until fragrant, 30 seconds -1 minute more. Carefully add coconut milk and ½ cup water to the saucepan and stir to combine. Bring to a boil then reduce heat to low, cover, and simmer until rice is tender and liquid is nearly all absorbed, 15- 20 minutes. Remove from heat and continue to steam, covered, 10 minutes more.
- Meanwhile, in a large skillet, heat 1 tablespoon peanut oil over medium-high heat until shimmering. Add sliced shiitakes and sauté, stirring occasionally, until the water has cooked out and the mushrooms are lightly golden, 5-7 minutes. Season to taste with salt and pepper, then remove from heat and transfer to a plate. Wipe out the pan, and return it to the stovetop.
- Season scallops on both sides with salt and pepper. Heat remaining peanut oil in skillet over medium-high. When oil is shimmering, add scallops to the pan and sear until golden, about 2-2 ½ minutes per side.
- When rice is ready, fluff with a fork and gently stir in shiitakes, mango, basil, and cilantro.
- Divide rice among plates and top with scallops, garnishing with more basil and cilantro leaves.