- 6 baby carrots, preferably yellow and orange
- 1 1/4 cups cooked Black Rice, recipe follows
- 18 Mexican or Maine diver scallops (approximately 1 1/2 pounds)
- 1 tablespoon kosher salt, plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
- 2 tablespoons cooking oil
- 6 tablespoons unsalted butter
- 2 shallots, diced (approximately 1/4 cup)
- 1/4 pound English peas in the pod, shucked, (about 1/2 cup)
- 1/8 pound pea shoots
- 1 lemon
- 6 tablespoons Tangerine Vinaigrette, recipe follows
Preheat the oven to 400 degrees F.
Place the Black Rice in a pot in the oven to heat it up.
Heat a large heavy-bottomed saute pan over medium-high heat. Season the scallops on all sides with 1 tablespoon kosher salt and 1/4 teaspoon black pepper. Pour the oil into the pan and let it heat for 30 seconds. Place the scallops in the pan on their flat round sides. Cook them for 3 to 4 minutes or until they are nicely caramelized. Turn them over and lower the heat. The scallops should be just barely cooked through.
Meanwhile, heat a medium-sized heavy-bottomed saute pan over medium heat. Add the butter and then the shallots and blanched carrots. Season the shallots and carrots with salt and pepper and cook gently for about 2 minutes without getting any color on the carrots.
Add the peas and then the pea shoots to the pan with the carrots, season with additional salt and pepper, and cook for 1 to 2 minutes until the peas are just cooked and the pea shoots have just wilted. Season the vegetables with a squeeze of the lemon.
Plate the hot black rice at the center of 6 large plates. Scatter the vegetables over the rice. Place 3 scallops on top of the rice on each plate. Spoon the Tangerine Vinaigrette over the scallops and serve immediately.
2 tablespoons olive oil
1 1/2 cups uncooked wild rice
2 shallots, diced
1 bay leaf
4 1/2 cups water
1 tablespoon kosher salt
Heat the olive oil over medium heat in a medium saucepot. Add the black rice and toast slightly, stirring constantly for about 1 minute. Add the diced shallots and bay leaf and stir for 1 minute more. Add the water and salt. Simmer for about 45 minutes or until the rice is tender but slightly al dente. You will see the water turn a beautiful purple color. The idea is for the liquid to cook down to form a "sauce" which will coat the rice. If the water cooks away before the rice is done, add a little more water at a time. Ideally there will be no water to drain off. When the rice is done, pour it onto a sheet pan to cool.
1 tablespoon diced shallots
2 tablespoons Champagne vinegar
1/4 teaspoon kosher salt
1/2 teaspoon grated ginger
1/4 teaspoon honey
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh parsley leaves
Section the tangerines into "supremes" (sections without the pith), and reserve the remainder of the tangerines. Set supremes aside. Squeeze the juice from the remainder of the tangerines and reserve.
Place the shallots in a small bowl with the vinegar, 2 tablespoons of the tangerine juice, salt, and ginger. Let the mixture macerate for 5 minutes. Whisk in the honey and then the olive oil. Taste for seasoning and adjust. Stir in the reserved tangerine segments and parsley.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.