Summer Scallops Recipe

Summer Scallops
From the kitchen of David Bryant

1 LB Bay Scallops
2 large shallots chopped
¼ cup dry white wine (pinot grigio recommended)
¼ cup low sodium, natural chicken or vegetable broth
Juice of ½ lemon
2 TBS canola oil
1 cup rice, (uncooked) brown or white
Curry powder to taste
1 lb. fresh string beans

Rinse and pat dry the scallops

Drizzle ½ of the lemon juice on scallops, set aside

Prepare rice according to instructions on packaging. (suggestion: substitute 2/3 chicken/vegetable broth, 1/3 orange juice for water, enhancing the flavor of the rice).

Steam string beans for 3-4 minutes, rinse, set aside

In skillet, saute shallots for 2-3 minutes in canola oil

Turn down flame, add the white wine, 2 minutes later, add the broth and curry powder, cook on low flame for 2 more minutes, add scallops, cook for 2 minutes. (bay scallops cook quickly!)

Make a bird’s nest of rice in center of each plate, top with scallops and broth mix, then top with parsley and/or scallion greens as garnish

Make a ring of string beans around the bird’s nest of rice and scallops.

Pinot grigio a good choice to serve here.