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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1 tablespoon ground cumin |
1 teaspoon curry powder |
2 tablespoons dried thyme |
2 tablespoons paprika |
3 tablespoons olive oil |
1 pound sea scallops, cleaned |
pesto, recipe follows |
basmati rice, recipe follows |
Directions:
1. In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
2. Pesto:
3. 2 cups arugula, stemmed, washed, and dried
4. 2 cups basil leaves, washed and dried
5. 1/2 cup grated Parmesan
6. 4 cloves garlic, chopped
7. 1/4 cup pistachio nuts
8. 1/2 cup olive oil
9. Salt and pepper
10. Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.
11. Basmati Rice:
12. 1 cup basmati rice
13. 2 cups water
14. 2 tablespoons butter
15. In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.
16. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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