Ingredients

• 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

Directions

Black Rice:

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.

Tangerine Vinaigrette:

3 tangerines

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.