SAFFRONED LEMON RICE WITH SEARED SCALLOPS AND GRAVY
Spring calls for fresher flavors, and lemoned rice and scallops answers. Missimati Fragrant Rice is imbued with saffron and lemon, and paired with scallops and a little smoky bacon in a hasty gravy baste of Limoncello and cream.
1 tbsp coconut oil
Juice of 2 lemons
Zest of 1 lemon
1 tsp salt
Pinch of saffron threads, enough to grind into about 1/8 tsp
1 cup ecogrown Missimati Bayou Bouquet Fragrant White Rice
For scallops and gravy
4 slices quality smoked bacon
1 rib celery, split thrice with rib then diced
1 red bell pepper, cored and sliced thinly into strips
¼ cup red onion, chopped
12 oz medium scallops
1 tsp Old Bay Seasoning
½ cup Limoncello
2 tbsp Two Brooks Farm White Rice Flour, Delta Belle or Missimati
½ cup heavy cream
1 lemon, broiled or raw
4 scallions, chopped
For the rice. In medium saucepan, melt coconut oil, add lemon zest, salt, saffron, and rice and swirl to coat with oil. Add lemon juice and enough water to equal 2 cups liquid. Stir, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 15 minutes. When finished, fluff and set aside.
Meanwhile, for the scallops and gravy. In large skillet, fry bacon until browned. Remove to cool, and retain rendered fat. To this fat, add the celery, red bell pepper, and red onion and sauté for 1 minute. Move sautéed vegetables to sides of skillet and add the scallops, seasoning one side with Old Bay Seasoning. Sear both sides over high heat until cook through. Crumble bacon and add to scallops. In a 2 cup measuring bowl or cup, add the Limoncello and flour and mix well; add cream to mixture and blend well. Pour this over scallops and stir until slightly thickened. Remove from heat.
Plate the rice, spoon the scallops and gravy over top, and garnish with scallions and broiled lemon. Enjoy!