Scallops: Gift from Neptune

by Deborah English — January 11, 2008

I am ecstatic to discover that scallops are listed as one of the "Worlds Healthiest Foods" because I simply adore eating them! For a full nutritional profile, check out whfoods.com. It's best to eat your scallops straight from the sea, however they're not always available fresh. Aren't we lucky that it is so easy to source very good quality frozen ones as well!

The following recipe from a great "foodie" magazine called "Cuisine."

Seared Scallops with Sun-Dried Tomatoes and Toasted Pine Nuts
(Serves 6)

2 cups basmati rice (brown or white)
36 scallops
Pinch of salt
4 cloves garlic, crushed
1Tbps olive oil + ¼ cup for dressing
Black pepper, freshly ground
1 small can anchovy fillets
Juice of 1 lemon
¼ cup pine nuts
½ cup marinated sun-dried tomatoes, sliced thinly
¼ cup capers, rinsed
½ cup fresh basil leaves
6 wedges lemon

1. Cook the rice using the Absorption Method. Remember to double the quantities used in this recipe. As well, if you are using plain basmati rice, cooking time is reduced to approximately 15 minutes.
2. Toss the scallops with the salt, 1 crushed garlic clove, and 1Tbps olive oil. Season with black pepper and refrigerate for 1 hour.
3. In a food processor, puree the anchovies with the lemon juice, then slowly drizzle in ¼ cup olive oil to produce a smooth dressing.
4. Dry-fry the pine nuts over a medium heat until golden. Keep tossing to avoid burning.
5. In a large frying pan, cook the scallops for around a minute each side. When they are cooked, place in a large bowl, and mix with the remaining garlic, the pine nuts, and the anchovy dressing. Toss the mixture with the sun-dried tomatoes, capers, and basil.
6. Place a serving of rice in the middle of each dinner plate, and top with the scallop mixture. Drizzle with extra dressing from the bowl. Garnish with lemon wedges.

This dish is truly divine -- well worth the effort!