Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Scallops with Forbidden Rice

Appetizer, Fish & seafoodTove Balle-PedersenComment
Scallops with Forbidden Rice

Scallops with Forbidden Rice

Sometimes I just crave certain foods. One of these is scallops. I love these small slices of heaven. Normally we wrap the scallops in bacon and put them on the BBQ, The crispy bacon is so good with the scallops. But one night dining at our local steakhouse I had their scallops with forbidden rice. OMG - it was so yummy. It was sweet, spicy, crunchy and soft at the same time. So today I tried to copy the dish from memory. And to be honest, I think this is a pretty good replica. I hope you like it.

Serves 2

Ingredients:

  • 4-6 scallops
  • butter and extra virgin olive oil for searing

Sauce:

  • ½ can coconut milk
  • 3-4 teaspoons green curry paste
  • 1 jalapeño 
  • ½ cup frozen petit peas
  • ½ teaspoon lemongrass paste

Forbidden rice:

  • ½ cup forbidden rice
  • ¾ cup water
  • salt

Topping:

  • tomato chutney
  • frisée salad

Directions: 

Start cooking the rice according to instructions on your rice. I cooked mine for about 35 minutes.

Prepare the sauce. Mix all the ingredients in a blender, and blend until smooth. The Vitamix blender heats the sauce, but if using another blender heat the sauce. This is way to much sauce for the dish, but You need some volume to use the blender. 

Heat your skillet over high heat, add oil and butter. When the fat begins to brown and smoke sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side, while being translucent in the center. 

Serve immediately. 

 

The Danish version:

Kammuslinger med Sorte Ris

 

Ingredienser:

  • 4-6 kammuslinger
  • Smør og olivenolie til stegning

Sauce:

  • ½ dåse kokosmælk
  • 3-4 tsk grøn karrypasta
  • 1 jalapeño 
  • 1½ dl frosne ærter 
  • ½ tsk citrongræspasta

Ris:

  • 1½ dl sorte ris
  • 3 dl vand
  • salt

Pynt:

  • tomatchutney
  • frisée salat

 

Start med at koge risene efter instruktionerne på pakken. Jeg kogte mine i ca 35 minutter. Herefter lod jeg risene trække i gryden i ca. 10 minutter.

Tilbered saucen. Bland alle ingredienserne i en blender indtil du har en jævn sauce. Jeg bruger en Vitamix blender, som kan varme samtidig med den blender. Så hvis du ikke bruger en Vitamix, så opvarm saucen lidt inden serveringen. Der er for meget sauce i forhold til ris og kammuslinger, men dette skyldes, at der skal en vis volumen til, når man blender.

Sæt en stegepande over på høj varme, tilsæt olie og smør. Når smørret er blevet brunt kom kammuslingerne på panden og steg dem ca. 1½ minut på hver side. Du skal helst ende op med en gylden overflade på hver side og en lidt gennemsigtig midte. 

Server med det samme.