The other day while picking up groceries I headed over to the seafood counter to see what looked good. Mike told me they had just gotten in some fresh scallops and being the scallop fiend that I am I knew I had to buy them. Keeping in my minamalist and healthy cooking style I decided to pair them with some wild bulgar from texas and honey roasted carrots.
Seared sea scallops in chardonnay mustard (Serves 3):
-1 lb Sea Scallops
-1/2 cup dry chardonnay
-1 tbsp mustard
-1 tsp honey
-2 cloves garlic minced
-Basil leaves (torn) for garnish
-1 lb carrots
-1 tbsp honey for drizzling
1) Cook rice according to package directions. Clean carrots and slice on the bias. Toss in a bowl with 1 tbsp Evoo, the honey and salt & pepper. Lay out on sheet pan and cook for 20-25 minutes.
2) Meanwhile, pat scallops dry and season with pepper. Teat up 1 tbsp olive oil in a large sauce pan over medium high heat and cook 2 minutes on each side until brown crust forms and scallops are mostly (but not all the way) opaque.
3) Remove scallops and add in garlic and 1 tbsp evoo, let cook 30 seconds or until fragrant. Add wine to deglaze pan. Stir with wooden spoon to remove brown bits and add in honey and mustard. Allow to reduce by half. Season with salt and pepper.
4) Place scallops back in sauce for 20 seconds on each side to coat with sauce. Serve over a bed of rice with the carrots around. Drizzle sauce over scallops and sprinkle with torn basil.