Monday, September 27, 2010
Seared Scallops over Saffron Rice & Veggies
I decided to pull my precious bottle out and make some saffron rice. But, then I had to figure out what to eat with the saffron rice. And I thought scallops! So, I pulled the saffron out of it's dark, hiding place:
A few strands of saffron
1 cup rice
1.5 cups of stock (I used chicken stock)
1 tablespoon butter
2 cloves of minced garlic
1. Melt the butter. Add garlic and cook until brown. Add rice and cook in garlic butter for about 5 minutes.
2. Add stock and saffron water. Let it come to a boil. Cover. Lower heat, and cook for about 30 minutes.
While rice is cooking, prepare scallops and veggies. Wash and rinse scallops. Dry scallops in paper towels to absorb water. Wash, cut and dry veggies. I used bok choy, green beans, snow peas and red bell peppers.
When rice is ready, saute veggies in olive oil, salt and pepper. Plate veggies and rice.