Pan Seared Scallops
Ingredients
Marinated Crimini Mushrooms
- 8 ounces crimini mushrooms, sliced
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- 2 teaspoons fresh lime juice
- 1 teaspoon lemon zest
- 2 small garlic cloves, minced
Coconut Rice
- 8 ounces jasmine rice (about 1¼ cups)
- 4 ounces coconut milk (½ cup)
- Water, as needed according to package directions
- 4 ounces green peas (about ¾ cup)
Scallops
- 8 large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
Instructions
Marinated Crimini Mushrooms
- In a small bowl, whisk together the soy sauce, mirin, rice wine vinegar, honey, lime juice, lemon zest, and garlic.
- Toss the mushrooms with the marinade and refrigerate for at least 30 minutes.
Coconut Rice
- Cook the jasmine rice according to the package directions, replacing part of the cooking liquid with the coconut milk.
- During the last few minutes of cooking, stir in the peas.
- Fold the marinated mushrooms into the cooked rice.
Scallops
- Pat the scallops dry and season lightly with salt and pepper.
- Heat the olive oil and butter in a skillet over medium-high heat.
- Sear the scallops for 2 to 3 minutes per side, until deeply golden and just cooked through.
To Serve
-
- Spoon the coconut rice and mushroom mixture onto a serving plate.
- Arrange the scallops on top and serve immediately.
