Seared Sea Scallops with Brown Rice Salad

Scallops, what’s in a word? For me the whole universe. In my childhood my dad used to dive for scallops and bring them fresh from the ocean for us. Mom always seared them with butter, pinch of salt and pepper (which is still my preferred way of cooking them). Heavenly good!

Nowadays it’s hard to find good scallops in stores, there are so many labels and names. Usually there are 2 types of scallops:

  • sea scallops – they are large and round
  • bay scallops – smaller ones, their meat is tender

Unfortunately a lot of scallops are soaked in a phosphate solution. It whitens them and makes absorb more water increasing their price and, hence, price. That phosphate solution is a common ingredient in soaps and detergents, and has a distinctly soap-like flavor.

Many of you have seen this milky liquid coming out of the scallops while cooking them. This also prevents them from actual searing. They do not brown well, instead they are steamed in this milky soapy liquid which alters the taste and overall doesn’t look good.

In a store look for scallops labeled “chemical free” or “dry packed.” My best bet is WholeFoods fish counter, however I’m sure your local fish market should carry them if you ask.

Now when you bought the right scallops, here is what else you need.

  • Seared Sea Scallops with Brown Rice Salad
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    Seared Sea Scallops with Brown Rice Salad
    Prep Time:
    15 minutes
    Cook Time:
    10 minutes
    Total Time:
    25 minutes

    Perfect dinner idea: scallops + brown rice +vegetables

    Yield: 6
    Category: entree, dinner, seafood
    Cuisine: International
    • 1 1/4 cup cooked brown rice
    • 1 bunch of lettuce
    • 2 cups shredded carrots
    • 1/4 cup balsamic vinegar
    • 1 Tbsp Dijon mustard
    • 1 tsp salt and pepper
    • 2 Tbsp ghee
    • 1 lbs dry scallops
    1. Toss together rice, lettuce, shredded carrots, balsamic vinegar and mustard. Add half of salt and pepper.
    2. In a skillet heat ghee until hot.
    3. Pat any moisture from the scallops using paper towels. Season scallops with the rest half of salt and pepper.
    4. Cook for 2-3 min per side depending on the size.
    5. Serve over rice and lettuce salad.
    6. Garnish with the shredded nori and sesame seeds.

    In a store look for scallops labeled "chemical free" or "dry packed."

    Nutrition information
    Calories per serving:167.35 kcal
    Fat per serving:5.21 g
    Saturated fat per serving:2.84 g
    Carbs per serving:18.73 g
    Protein per serving:11.02 g
    Fiber per serving:2.39 g
    Sugar per serving:3.8 g
    Sodium per serving:470.36 mg
    Trans fat per serving:0.0 g
    Cholesterol per serving:29.07 mg
    Nutrition label for Seared Sea Scallops with Brown Rice Salad
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