Recipes

Scallops with Forbidden Rice and Broccolini

Today is a departure from my usual content. Yesterday, I did a thing. Okay, I made dinner. And it was delicious!

First, I had a craving for scallops…probably from mentioning them in a recent short story. Anyway, the meal turned out amazing. I just wish I had took a picture!

Ingredients (serves 2):

Patagonia Scallops – 2 servings

Garlic – 2 cloves per serving

Butter – 1 tbsp per serving

Lemon – 1 cut in half

Salt and Pepper – to taste


Forbidden Black Rice – 2 servings

Butter – 1 tbsp per 2 servings

Water – per directions

Salt – to taste


Broccolini – 2 servings

Olive Oil – 2 tbsp

Lemon – 1/2 Lemon

Garlic – 2 cloves

Salt and Pepper – to taste


Make sure the scallops are thawed (if frozen) and very dry before cooking! This is key to not have chewy scallops.

After assembling and measuring all ingredients, prepare the rice. I followed the directions on the package for the ratios, and added the butter to bring some depth to the dish. Mine took 40 minutes. Start the next step about 10 minutes before the rice is ready to eat. Fluff when finished cooking.

Heat the oil and garlic in a pan and sauté the Broccolini in the oil. Lightly salt and pepper the dish, then finish with a squeeze of lemon. Takes about 6 minutes. Keep warm until scallops are ready.

I reused the pan from the Broccolini for the scallops since I used the same flavors. I added the butter to melt and the garlic. Next add the scallops. I then spooned the excess butter from the side of the pan over the scallops. Depending on the size, cook 1-3 minutes, then turn over the scallops. Cook the second side the same time or less. Do not overcook. Squeeze the lemon over.

Plate up the rice, Broccolini and scallops. Salt and pepper to taste. Enjoy!

(If necessary, reheat the Broccolini in the pan before serving.)

Next time, I will get a picture!

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