Tuesday, April 8, 2008

A dinner well done

A wile back I was watching TV, one of my favorite food shows was on, Barefoot Contessa. She was making these scallops, which looked pretty good. Then later of that week, my mom bought some of those large scallops. I have never made scallops before, so that was the recipe I made. It was really great! The scallops had a really nice flavor, and were just the perfect dinner. My favorite part to any meal is the carbos though, or in this case, the rice. Now, I know what your thinking, rice? Wow this girl must be more blonde than we thought. But seriously, this is the best rice ever. My Persian aunt taught me how to make rice the way that she was taught as a child. It is sort of a project, but you will be amazed at how great your rice is. The key to amazing rice is to use long grain Basmati rice. Then you put it is a bowl, and rinse it under water until the water that you drain is clear. You take a large pot and fill it with lots of cold water and season the water with salt. Add the rice to the cold water and bring it to a boil. Now this is a very crucial part. You boil the rice just until it is done, but not completely done. If you don't check it for a wile, and the rice gets over cooked, and the water looks murky. . . then the end result will be gummy, not fluffy and amazing. So once your rice is tender, take it off the stove and drain the rice in a colander. Take your pot and drizzle some oil on the bottom, then add the drained rice. Cover the pot with a clean dish towel, the cover tightly with the pot lid. Return to the burner, and turn it to low. Let it steam for about 10 min, or more. When it is done steaming, the rice is fluffy, and perfect. The bottom will be crispy, almost like fried rice. So yummy! Before my aunt taught me this, my mom used to make minute rice. After trying the real stuff, I won't let my mom make minute rice anymore! The Basmati is just so fragrant and delicious! So this rice combined with the Scallops was completely divine!

Sorry my rice directions are so scatter brained. If you have any questions, feel free to ask away : D

Scallops Provencal
Barefoot Contessa

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.


N. & J. said...

I love basmati rice we don't buy any other kind now.

Kevin said...

Those scallops look nicely seared! Well cooked rice really makes a meal.

cook eat FRET said...

i know all about that persian rice with the crust - it is THE BEST!

and i had scallops for dinner tonight! (but at a restaurant...) i make them quite often at home. we just love them around here!

Nick said...

Not a scallop fan myself, but they sure look nice and crispy. I like the simple seasoning, sounds great. Might be a good way to fry up some fish as well.

- The Peanut Butter Boy

RecipeGirl said...

Nice job with the scallops. I've learned to like them.

Appreciate the secret of your yummy rice... will have to try it!

Mochachocolata Rita said...

goshhh, u know i am such a rice cooker dependant, i wont know how to do rice any other way. shame on me lol

Kitt said...

Wow, that's a new rice method for me. I do the usual "bring to a boil, cover, reduce heat" method, which is reliable, anyway. Sometimes it gets the crispies on the bottom that I really do like but can't seem to reproduce on purpose.

So I will definitely try your way.

And Minute Rice? It's an abomination.

Does your family know how lucky they are?

Peter M said...

Jessy, I too have made Ina's scallops Provencal and I did change her recipe a bit but the dish was very good. I'm glad you now tried & liked scallops.

Elle said...

Jessy, I only have one gripe with this.

That you didn't invite all of us to dinner! ;) It looks delicious!

MissGinsu said...

I agree with Kevin's comment, above. That's a very nice sear on them there scallops. Nice work!

giz said...

I've always been very curious about Persian rice and never quite knew how the crust on the bottom got to be so beautiful. Thanks for posting that - now I know and I'm dieing to try it.

Simply...Gluten-free said...

Yummy! Your scallops look perfect. I'm with you - love the carbos!

Hello, I'm Sally. said...

I'm going to have to try that rice cooking method sometime. Sounds good. Yeah, soggy rice is yucky!

Basmati rice is delicious, so is Jasmine.

And those scallops look tasty.

liz said...

Thanks for the rice tutorial -- I definitely needed it. :) This meal looks gorgeous!

Mary Coleman said...

Way to go , Jessy! Your scallops look wonderful. I'm trying your Persian rice recipe asap.

Michelle Ann said...

Your scallops look delicious. I love rice, but when I am low on time, I use frozen brown basmati rice from Trader Joes. It's actually pretty good, but yours makes me want to make rice the old fashion way.

noble pig said...

I have made this and it's delicious! Good job!

Cakelaw said...

I love scallops, and this recipe sounds like a delicious way to serve them.