The men in my house would rotate tacos, spaghetti, pizza, and grilled burgers every day of the week if I let them. I love those things too, but maybe once a month. The dinner request for tonight was tacos but that would have involved a trip to the grocery store. On a Sunday, when everyone and their grandma goes grocery shopping? I think not. No one spoke up and offered to go grocery shopping for the ingredients either, so scallops it was. Not quite as exciting as tacos, I suppose. But quite tasty and the Japonica rice was not only very flavorful, it also looked pretty against the scallops. Both of those combined with a spinach salad with a tangy vinegrette, made for a delicious dinner.
Black Japonica Rice
*Prepare the rice ahead of time according to package directions. I used chicken broth instead of water. Leave lid on and set aside. Later, other ingredients will be added to the rice right before the scallops start searing.
2 Cups Gluten-Free Chicken Broth
1 Cup Black Japonica Rice
1/2 Sweet Onion, diced
1/2 Orange Bell Pepper, diced
1 Cup Spinach, chopped
3 Cloves of Garlic, smashed, peeled, and chopped
1 Heaping Tbsp. Oregano, chopped
1/2 Cup Chicken Broth
Sea Salt & Pepper to taste
Seared Sea Scallops
2- 12 oz. Packages of Frozen Fresh Caught Sea Scallops, thawed (About 28 medium size scallops)
1 Tbsp. Garlic, chopped
2 Tbsp. Dairy Free Butter
About 1/2 Cup White Wine
About 10 Rosemary Leaves
About 1 1/2 tsp. of Thyme, leaves removed from stem
Get all ingredients for the rice and the scallops ready to go. Chop spinach, garlic, onion, oregano, & bell pepper. Strip rosemary and thyme leaves off of stems. Pat the scallops dry. Drizzle olive oil in a skillet for the rice ingredients and drizzle olive oil and canola oil in the skillet for the scallops. You’ll want enough oil in the scallop skillet that when you pick up the pan and swirl it around, the oil covers the bottom of the pan.
Heat the rice skillet on medium to medium-high heat and add onion, bell pepper, and garlic. When onions are beginning to turn translucent, add the oregano and spinach. Cook until spinach is wilted and add 1/2 cup chicken broth and rice. Stir until broth is absorbed, turn heat down to low and cover. Heat scallop skillet on medium-high heat.
Add scallops and allow to sear (don’t touch!) for about 2 minutes. Carefully flip scallops over and sear for another 2-3 minutes.
At about the 3rd minute, scoot the scallops to one side of the pan and add the butter, allow to melt and brown slightly.
Add garlic, thyme, and rosemary, and wine, as it cooks, quickly spoon the sauce over the scallops. Remove from heat.
Serve scallops and rice with spinach salad.