Scallops cooked in a butter-garlic-thyme-wine sauce with Rice
Scallops are one of my favorite ingredients to cook with: they are delicate and take no more than 4 minutes in the pan. When you are rushing to get dinner on the table, this quality is all important. Scallops also have another really neat quality, because they are so porous they absorb whatever flavor you cook them in. From start to finish, scallops with rice takes no more than 30 minutes. I like to prepare the rice and scallops separately and then at the very last minute, incorporate it all together. I find this allows all the flavors to meld together. This techinique also works with any type of pasta and cous cous. My favorite things to include in my scallops and rice -and as demonstrated in the video - are equally delicate ingredients: butter, thyme, garlic, white wine, and shallots. You can adjust these of course to suit your tastes, just make sure to pick complimentary flavors.
Labels: butter, garlic, rice, scallops, shallots, thyme, white wine
posted by Rebecca's blog at
9:30 PM
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