Seared Scallops with Spanish Rice

In Spain, Paella is king!

The delicious combination of seafood, meats and saffron broth slowly soaked into short grain Bomba rice is a heck of an eating experience. There are many variations of the classic dish while the general ingredients remain the same. If you are like me and you don’t have the time to always cook up elaborate dishes like paella that need lots of different ingredients and patience, then this is your solution.

I chose scallops for their sweet, delicate and meaty texture that pairs nicely with the rich saffron rice. Bomba, or Valencian rice, is the favourite for paella as it absorbs a ton of flavour and liquid making the pearly rice absolutely delicious!

serves 4

Ingredients

Olive oil

2 cloves garlic

1 small onion, chopped

1 cup Bomba Rice

1 1/2 cups chicken stock

1 tsp herbs de provences

pinch saffron threads

salt & pepper

1 lb fresh scallops, muscles removed

1 tbsp smoked paprika

salt & pepper

1 tbsp olive oil

1 tsp butter

1 bunch fresh asparagus, trimmed

olive oil

salt & pepper

fresh lemon

parsley

green onions

Method

Heat a drizzle of olive oil in a pot over medium high heat.

Sweat onions until translucent, add garlic, cook 1 minute.

Add rice, cook 3 minutes, stirring constantly.

Pour in stock, saffron, salt & pepper and herbs, bring to the boil. Reduce heat, cover and cook 10 minutes until all liquid is absorbed and rice is tender. Keep warm.

Heat olive oil in a non stick pan over medium high heat.

Season scallops with salt & pepper, sprinkle with paprika.

Sear scallops 1 minute per side or until deep brown crust forms. Be careful not to overcook scallops, they will become rubbery.

Turn off heat, drop in butter and baste scallops in butter.

Meanwhile, boil 4 cups of salted water in a shallow pan. Drop in asparagus, blanch 3 minutes. Shock in ice water to stop cooking.

Sauté asparagus to reheat in a drizzle of olive oil over high heat. Season with salt and pepper.

Serve scallops over rice with asparagus, sprinkle with chopped green onions and parsley. Garnish with fresh lemon wedges.