My wife and I were shopping at Costco one evening and I noticed this new product- Black Rice. I have never seen it before and I thought it would be good to show off light colored foods. As we were driving home I told her that we will be having scallops for dinner with the new rice.
First off I had to defrost the scallops in some cold water. After that I had to pat them dry with some paper towels so the blackening seasoning sticks to the scallops, as you can see here.
Before you heat the pan, sprinkle a few drops of oil and spread them around with your fingers so there is almost non-detectable layer of oil on the pan. Then heat the non stick pan to medium high and place the scallops in the pan. Important don’t touch the scallops while they are cooking or you won’t get that good blackening crust on them. Let them cook on the first side for a minute or so, then carefully with a non stick spatula turn over and cook for another minute. Remove them from the pan for a moment. Wipe out the left over seasoning left in the pan and pour about 1/3 cup of good olive oil in and let that heat almost to a simmer.
Cut a good thumb sized piece of fresh ginger into super fine dice and the same with about two tablespoonfuls of fresh garlic. Place them in the oil and let them cook together for about two minutes. You can see the little bubbles coming from the garlic and ginger in the picture. Then squirt 3 or 4 shakes of soy sauce into the pan. Stir together and turn off the heat.
Cook the black rice how the package directs, lucky for us, we have a rice cooker and lay a strip of the rice on the plate, top the rice with the scallops and then carefully spoon the garlic ginger mixture over the scallops. Sit back and enjoy something new and delicious.