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Scallops With Coconut Wild Rice and Papaya Vinaigrette

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Prep 40 minutes
Cook 30 minutes
Total 1 hour 10 minutes
Perfectly seared scallops with coconut wild rice, arugula microgreen salad, and creamy papaya vinaigrette make this dish perfect for any special occasion. Dry packed scallops are the freshest and highest quality scallops which makes them more costly but still extremely affordable when compared to restaurant prices. The dish that inspired this dish cost me $35 dollars at a restaurant in California so, at just $14 dollars per serving, you and a significant other can both enjoy a delicious meal for less than the cost of one entree without even having to pay a tip! Bon appétit!
Servings 2
Course Main Course
Cuisine American
Servings2

Ingredients

Scallops
  • 1 lb Dry Pack Scallops
  • Kosher Salt
  • Fresh Ground Black Pepper
  • 8 oz Butter
Coconut Wild Rice
  • 1 cup Wild Rice Blend
  • 1 cup Full-Fat Coconut Milk Reserve leftover milk for vinaigrette
  • 3 cup Chicken Broth
  • 1 clove Garlic
Papaya Vinaigrette
  • 1 cup Diced Fresh Papaya Frozen papaya can also be used but you should ensure it is very sweet and ripe.
  • .5 cup Full-Fat Coconut Milk
  • 4 tbsp Olive Oil
  • 2 tsp Apple Cider Vinegar
  • 1 Lime
  • 1 tbsp Honey
  • .5 tsp Kosher Salt
  • Olive Oil
Garnishes
  • 1 oz Arugula Microgreens
  • Balsamic Vinegar
  • Fresh Ground Black Pepper

Method

  1. Prepare Coconut Rice: Mince Garlic. Place rice, coconut milk, chicken broth, and minced garlic into a pot. Bring to a boil then cover and reduce the heat to medium-low and simmer for 40-45 minutes. Check the rice periodically to ensure there is still liquid and it doesn't burn. The rice is done when some of the kernels begin to burst open and it is soft. There will likely still be excess liquid in the pan so remove the pan from the heat and strain to remove any remaining liquid. Set aside until ready to serve.
  2. Prepare Papaya Vinaigrette: Peel, seed and dice papaya. Add papaya, coconut milk, oil, and vinegar to a blender. Juice lime and add to the blender. Blend on high speed until smooth and no chunks remain. Taste and add salt to taste. Note: depending on how sweet the papaya is, you may also consider adding a small amount of honey to balance out the vinaigrette if it is too sour. The final flavor should be sweet and tangy with hints of coconut.
  3. Cook Scallops: About 15 minutes before you are ready to eat, prepare to cook the scallops. Begin by placing a layer of paper towels on a sheet pan and placing the scallops in a single layer on top of paper towels. Sprinkle each scallop with salt and pepper and flip each scallop to put salt and pepper on the other side as well. Heat a cast-iron or heavy-bottomed skillet over medium-high heat until the pan is very hot. Add a small amount of olive oil to the pan and swirl it around to coat the entire pan. Place scallops in one at a time and positions them about 1/2 to 1 inch apart to avoid overcrowding the pan. Cook them in batches if needed. Sear the scallop for 3-4 minutes and check to ensure it is well caramelized before flipping it to the other side (see picture). Cook for about 1 minute more before adding in several tablespoons of butter. The butter will quickly melt and once it is completely melted, tilt the pan slightly to one side and use a large spoon to scoop the butter up and over each scallop. Baste the scallops with the butter for 20-30 seconds and then remove from the pan to get ready for plating.
  4. Plating: Once you have finished the scallops, ensure the rice is warm and place a large portion of rice on the plate. Top the rice with several scallops. Place a small handful of microgreens on top of scallops and drizzle a small amount of olive oil and balsamic vinegar. Sprinkle a small amount of kosher salt and fresh ground black pepper on top. Serve with a splash of the vinaigrette on the side.
  5. Meal Prep Tip: This recipe is best served immediately after cooking as the scallops do not reheat well. If you end up purchasing more scallops than you plan to eat in one meal, save them, raw, in the refrigerator with a small amount of ice in a bag over the top. You can keep fresh scallops like this for about 24 hours before cooking.