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Seared Scallops on Black Rice

Seared Scallops on Black Rice
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The Best Tapas Plate ....

Serves 4

Ingredients

  • Olive oil
  • ½ cup red onion, finely diced
  • 2 garlic cloves, finely diced
  • ½ cup red capsicum, finely diced
  • 4 spanish chorizo sausages (equal to 1/2 cup chopped), finely diced
  • 1 tsp chilli, finely diced
  • Thyme
  • 1 teaspoon smoky paprika
  • 1 medium tomato, seeds removed and diced
  • 1 cup calasparra spanish rice
  • 500mls fish stock
  • ½ cup white wine
  • 4gm sachet of cuttlefish ink
  • Pinch saffron

Scallops

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Method

To cook rice

  1. Heat stock, wine, ink and saffron in a pot.
  2. Meanwhile, heat olive oil in a medium frying pan (25cm) and sauté onion, garlic, capsicum, chorizo, chilli, thyme and paprika until fragrant and combined.
  3. Add tomato and sauté for another minute.
  4. Add rice and cook further 2 mins coating rice with spices.
  5. Add ¾ of the hot stock mixture to the rice.
  6. Simmer on low and let rice absorb liquid slowly like paella, do not stir!
  7. When all liquid is absorbed, taste rice, it should be al dente. If not add more stock and leave to absorb.
  8. When rice is al dente cover with foil to keep warm.

Scallops

  1. Drizzle oil, garlic salt and pepper over scallops and then sear on hot griddle plate.
  2. Serve on top of rice topped with dollops of crème fraiche and chilli jam.
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