Filed Under: Seafood, sear, Side, side-dish, thai, Under 20 Mins

Joey’s Scallops with Jasmine Rice Risotto

Scallops have a buttery flavour and when served over jasmine rice, are irresistable.

Loading ... Loading ...

April 8th, 2012

From Top Chef: The Quickfire Cookbook. Published by Chronicle Books. Copyright © 2009. Forward by Padma Lakshmi. Food Photographs by Antonis Achilleos. All rights reserved. Reprinted by permission of Chronicle Books. For more great recipes from this cookbook, check out chroniclebooks.com.

Print Page

No Comments  | 

Pin It
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
  • 1 Cup jasmine rice
  • 2 Cups coconut milk
  • 8 shiitake mushrooms, stemmed and sliced
  • 1 mango, peeled, pitted, and diced
  • 1 tablespoon thinly sliced fresh mint, plus more for garnishing
  • 1 tablespoon thinly sliced fresh basil, plus more for garnishing
  • 8 sea scallops
  • salt
  • cayenne pepper
  • 1 teaspoon peanut oil for frying
    • Directions
  • 1.

    In a medium dry saucepan over medium heat, lightly toast the rice. Add the coconut milk, stir, and cover. Bring to a slow boil, then reduce heat to medium-low. Cook the rice until creamy, about 15 minutes. Remove from heat, then stir in the mushrooms, mango, the 1 tablespoon mint, and the 1 tablespoon basil.

  • 2.

    Season the scallops with salt and cayenne pepper. In a large pan over medium high heat, heat the peanut oil. Add the scallops and sear for 1 1/2 to 2 minutes per side.

  • 3.

    To serve, place several spoonfuls of rice on each plate and top with scallops. Garnish with mint and basil.

    • Joey’s Scallops with Jasmine Rice Risotto
    More Like This
    1. Easy Holiday Treat: S’Mores Rice Crisp Squares
    2. Get This Simple, Chic Hairstyle in Less Than 5 Minutes
    3. 9 Helmet Safety Tips Every Parent Should Know

    Leave a Comment

    CAPTCHA Image
    *