Mexican Diver Scallops with Black Rice, English Peas, and Gingered Tangerines

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
6 appetizer servings
Level:
Intermediate

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
  • Preheat the oven to 400 degrees F.

  • Bring a medium pot of salted water to a boil. Peel the carrots, leaving 1/2-inch of tops attached, and cut them in half. Blanch the carrots in the water for 1 minute. Set aside.

  • 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.

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:
  • 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.


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