Scallops with parsley
1 lb fresh scallops
1 cup of basmati rice
1 bay leaf
1 bunch of Italian parsley (flat leaves)
1 romaine lettuce
1 bulb garlic
Preparation time: ½ hour.
Start by cooking the rice:
heat one ounce of olive oil in a saucepan; add the rice, sear
it for a few moments at high heat until it starts to brown;
add two and a half times its volume in water, a dash of salt
and the bay leaf; cover; bring to a boil and then let the
rice finish at law heat.
Prepare the salad dressing:
add 3 ounces of cold pre-pressed olive oil, salt, pepper,
crushed garlic (my father used to rub a clove of garlic on
the teeth of a fork in the salad bowl), lemon juice to taste;
mix well; add the lettuce on top of the salad utensils crossed
over the sauce. Toss at the last minute, just before arranging.
Parsley vinaigrette: chop
the parsley with 4 cloves of garlic, either with a knife or
a food processor, place the garlic first, followed by the
Dab dry the scallops to remove any water,
dip them in flour, salt and pepper. Heat 3 ounces of olive
oil at high heat, then carefully add the scallops. Sear them
well on both sides, add the parsley vinaigrette at the last
minute. It should sputter. Reduce the heat immediately, add
a dash of lemon juice and turn the heat off. The garlic should
become just golden brown (not more), since burned garlic has
a bitter taste.
Arrange everything: the golden
scallops, the basmati rice (it should be stirred lightly with
a spoon to air it out); add the salad and place one piece
of lemon per serving. Bon appetit!
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