Go Back
Seared scallops on black rice with kale on a white plate.
Print

Seared Scallops with Cilantro Lime Sauce.

Seared Scallops with Cilantro Lime Sauce. Served with black rice and crispy roasted kale.
Course Main Course
Cuisine American
Total Time 45 minutes
Servings 4 people

Ingredients

For the rice

  • 1 cup black (forbidden) rice

For the Cilantro Lime Sauce

  • 1 large handful cilantro
  • 4 scallions (white and green part) bottoms trimmed
  • 2 limes, divided one sliced into wedges, for serving
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons seasoned rice vinegar
  • salt to taste
  • black pepper to taste

For the Scallops

  • 1 1/2 lbs dry-packed sea scallops remove tough side muscle, if desired
  • sprinkle salt
  • sprinkle black pepper
  • 1 tablespoon butter or oil

Instructions

For the Rice:

  • In a medium pot, bring 1 cup black rice and 2 cups water to a boil. Reduce to a simmer and cook, covered for 30 minutes, or until rice is tender. Remove from heat and let sit 10 minutes, covered. Fluff with a fork and set aside. 

For the Cilantro Lime Sauce

  • In a food processor, pulse scallions, cilantro and the juice of 1 lime together. Add a pinch of salt and pepper, rice vinegar and slowly drizzle in about 2 tablespoons extra virgin olive oil. Pulse until you have a smooth sauce. Pour sauce into a bowl and set aside. 

For the Scallops

  • Dry scallops with a paper towel and season on both sides with salt and pepper.
  • Meanwhile, heat a medium sauté pan with a butter or oil over medium high heat until the butter foams or the oil begins to glisten. Swirl butter or oil in the pan and add scallops (DON'T CROWD the scallops – cook in two batches if need be).
  • Sear for ~ two minutes (until desired doneness) on each side until a nice light golden crust forms. Remove from heat. Serve immediately!

For Serving

  • Place scallops over top black rice in 4 bowls. Drizzle with cilantro lime sauce. Garnish with lime wedges. Serve with crispy kale* or sauteed spinach.

Notes

*To make crispy kale, preheat your oven to 425 degrees F. Toss a 12 ounce bag of organic chopped kale with olive oil, salt and pepper. Roast for 10-15 minutes until crispy.