Scallops & Basmati Rice
Whenever I cook rice I always like to make extra and keep it fridge for a quick base for meals throughout the week. This particular week I used it to create a quick and healthy lunch with scallops.
1 cup left over basmati rice
2 TBsp. olive oil
1/2 tsp. each of tumeric, paprika, fresh ground black pepper, oregano
3 large fresh scallops
Balsamic Vinegar for drizzling (fig or your choice)
Fresh basil leaves for garnish (optional)
Create the magic:
Heat 1 Tbsp. of olive oil in skillet over medium heat. Add basmati rice, sprinkle in tumeric, paprika, pepper and oregano. Using a wooden spoon to coat rice with spices, and gently stir the rice until heated through.
Moved rice to sides of skillet add remaining olive oil and add scallops. Continue to move rice around the skillet. Turn scallops after a couple of minutes and remove rice.
Tip: for crispy rice ... stir fry a little longer - to taste. Use tongs to turn scallops.
Drizzle scallops with a little balsamic vinegar and turn a couple more times until scallops feel firm and turn a golden colour. Transfer scallops to plated rice and garnish with two fresh basil leaves.
Bon Appétit !