Fresh sea scallops served with a colorful Vegetable Rice Medley make a quick dinner that takes 20 minutes to complete. Scallops, which need very little cooking, should be cooked so that the inside remains creamy. Prolonged cooking will shrink and toughen them.
The secret to searing the scallops is to make sure your skillet is very hot. The scallops will only need 3 to 4 minutes to cook this way. If your scallops seem very large, check for doneness by slicing into one. If the meat is opaque, they are done; if translucent cook them another 30 seconds.
Diced or sliced fresh onions, red bell pepper and mushrooms are available in most produce sections of the supermarket. Using these cuts down on your prep time and the rice can be made in 10 minutes.
• Scallops should smell sweet, should not be sitting in liquid and show no browning when purchased.
• Freeze dried chives can be substituted for fresh.
• Make rice dish.
• Sauté scallops.