About This Recipe:
Over the holidays I had dinner at a great seafood restaurant called Dock’s Oyster Bar by Grand Central. Dock’s has an old school and upscale vibe, and some great dishes including this seared scallop entrée.
I love scallops but I don’t often see it on menus or order it at restaurants. However, they are surprisingly easy to cook and an impressive meal to make at home! This dish is very simple- just seared scallops with basmati rice and lemony broccolini, but it is so tasty!
Ingredients (4 servings)
-1 lb scallops
-1 lb broccolini (2 bunches)
-1 tsp crushed red pepper flakes
-2 lemons- 1 juiced, 1 cut into wedges
-1.5 cups basmati rice
-1/2 cup dried cranberries
-1/4 cup slivered almonds
-Salt and pepper
Instructions (30 minutes)
1. Broccolini: Place the broccolini on a well oiled aluminum lined baking sheet. Season with salt and pepper and drizzle with a bit of olive oil. Bake at 375 degrees F for 15-20 minutes. Then toss with the red pepper flakes and lemon juice.
2. Rice: Cook the basmati rice in a rice cooker or on the stovetop. When it is about 3/4 done, add in the dried cranberries so that they can plump up. Once it is fully cooked, fluff with a fork and sprinkle the almonds on top.
3. Scallops: Pat the scallops dry with paper towels so that they sear well, and season with salt and pepper. Heat up 1-2 tablespoons of olive oil in a skillet over high heat. Sear the scallops for 2 minutes and then flip and cook the other side for 2 minutes.
4. Plate and enjoy.