Pan Seared Sea Scallops

Pan Seared Sea Scallops

with Forbidden Rice and Snap Peas

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When you’re ready to take your cooking to the next level and you want a dish that will impress, this one will not disappoint. It has all the flavors, textures, and beauty of a restaurant dish. The exotic rice really makes this recipe shine. The result is a spicy, creamy rice that is unlike your typical grain dishes. You'll also drizzle a rich sauce over the seared scallops. Don’t forget to snap a picture before you eat; you’re going to want to tell people you made this!

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Egg,Wheat,Soy,Crustacean
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Tripel

INGREDIENTS:

  • Sugar
  • Black Chinese Rice
  • Lime
  • Mayonnaise
  • Jasmine Rice
  • Hoisin Sauce
  • Garlic Cloves
  • Red Cherry Tomatoes
  • Green Onion
  • Sugar Snap Peas
  • Red Bell Pepper
  • Yellow Bell Pepper
  • Cilantro
  • Butter
  • Scallops
  • Fresh Ginger
  • Shallot
  • Vegetable Base
  • Tamari Sauce
  • Sriracha
  • Corn on Cob

EQUIPMENT YOU'LL NEED:

  • 2 Small Saucepots with Lids
  • Fine Mesh Strainer
  • Large Bowl
  • Large Saute Pan
  • Medium Saute Pan
  • Sheet Pan Lined with Foil
  • Small Bowl
  • Small Saute Pan

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

    Tips & Techniques:

    Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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