Stuffed Scallops on Mushroom Rice

Ingredients

  • 1 small garlic clove, cut into 4 pieces
  • 1 tbsp pine nuts
  • 1 cup (loosely packed) fresh basil leaves, with 5 or 6 leaves reserved for garnish
  • 1/4 tsp salt
  • 8 very large sea scallops (diver scallops, about 12 oz each)
  • 1/2 tbsp good olive oil

Mushroom rice

  • 2 tbsp good olive oil
  • 3/4 cup finely chopped onion
  • 1 tsp fresh thyme leaves
  • 1/2 cup diced (1/2 inch) wild or white button mushrooms
  • 3/4 cup Arborio rice
  • 1 cup chicken stock, or low-salt canned chicken broth
  • About 1/2 tsp salt (less if using canned chicken broth)
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp unsalted butter
  • 2 tbsp freshly grated Parmesan cheese

Directions

  1. Bring about 2 cups water to a boil in a small saucepan. Add the garlic, pine nuts, and basil and boil for 20 to 30 seconds. Drain in a sieve and cool under cold running water.
  2. Chop the garlic, nuts, and basil to make a fine puree and add 1/8 tsp of the salt.
  3. Remove and discard the sinew, if any, from the side of each scallop. Split the scallops almost in half horizontally, keeping them hinged together on one side, and open them like a book. Place about 1 tsp of the basil puree in the center of each opened scallop and squeeze the scallop halves around the filling.
  4. Spread the oil on a plate. Arrange the scallops on the plate so that they are lightly oiled on one side, then turn to oil lightly on the other sides.
  5. Meanwhile, for the rice: Heat 1 tbsp of th eoil in a medium saucepan over low heat. Add the onion, thyme, and mushrooms and cook for 2 minutes. Add the rice, mix well, then add the stock, salt and pepper.
  6. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 20 minutes.
  7. A few minutes before serving time, sprinkle the scallops with the remaining 1/8 tsp salt. Heat a stainless steel or aluminum skillet (not nonstick) over high heat until it is very hot. Add the scallops in one layer and cook them for 1 minute on each side, or until they are nicely browned. Remove from teh heat. Let them rest, covered, in the hot pan while you finish the rice.
  8. Add the remaining 1 tbsp olive oil to the rice along with the butter and Parmesan cheese. Mix gently. Shred the reserved basil leaves coarsely.
  9. To serve, divide the rice among four plates. Arrange 2 scallops on top of the rice on each plate, sprinkle with the basil, and serve immediately.

from fast food my way, by jacques pepin, pg 138