Scallops over Brown Rice

Wow! It's been ages since we last posted but I spent most of last year cooking my own bun in the oven. So the newest addition Ms. Layla Sofia kicked off a year long stint to lose the baby weight. Nothing interesting to blog about...or so we thought. My cranky chef has embarked on a quest to cook healthily. He is exploring various flavor profiles (Thai, Mexican, Spanish, Chinese) to bring out the most of his dishes. He has gone Low Fat, no white carbs and has brought back vegetables big time into the Lynch Family diet. So here is tonight's recipe. Scallops seared to perfection in a sofrito over brown rice. Yum.

Ingredients:
Large Sea Scallops
Sofrito (sauteed onion, garlic, tomato, cilantro, green and red peppers)
Olive Oil
Mushrooms
Soy Sauce
Lemon Juice
Brown Rice
Onion


Marinate scallops for 2-3 hours
Marinade consists of: sofrito (sauteed onion, garlic, cilantro, tomato, vinegar), salt, lemon juice, soy sauce and olive oil.

Cut up mushrooms and sautee in olive oil with some salt, pepper and a dash of soy sauce to taste. Put aside.

Sear scallops in a non-stick pan until they have a nice golden crust on both sides. Remember to not crowd the pan. Do in batches if necessary. Take scallops out to the side.

For rice, heat oil in pot. Add onion and green peppers. Cook until softened. Add rice. Stir constantly as rice is covered with onion and begins to toast. Add 1/2tbs salt and add water and chicken stock. Cook as indicated by rice bag. Cook covered on low.

Add chicken stock and deglaze scallops pan. Add salt,pepper to taste. Add fresh cilantro. Plate scallops, mushrooms and rice. Pour pan sauce over scallops and mushrooms. Enjoy.

Cranky chef rating: 1 Star