Wednesday, May 11, 2011

Seared Scallops with Spicy Aioli Sauce

A spicy sauce with quick sauted carrots, jasmine rice and seared scallops - what's not to like about this dish?  I needed to come up with a quick dinner and I pulled these ingredients together.  I used the 90 second microwave style Jasmine Rice which was great and costs less than $3.00 a package.   Quick and easy... add this to your list of  "I must try".

Seared Scallops with Spicy Aioli Sauce

  •  4 carrots, peeled and cut into long quarters
  • 15 scallops, washed and patted dry
  • sesame oil
  • Jasmine Rice
  • green onions, finely sliced
  • soy sauce
  • salt and pepper
  • Spicy Aioli Sauce (recipe below)
Directions:   In a small pan, saute carrots in sesame oil until slightly cooked but still crunchy.   Remove and hold to plate.   Make sure you scallops are very dry before searing or the oil will pop and potentially burn you.   In a large pan, add enough sesame oil to cover the bottom and bring to a medium-high heat.   Add the scallops, being careful not to overcrowd the pan.   You are looking to form a nice crust on the bottom of each scallop, then flip over and do the same on the other side.   As the scallops are cooking - follow the heating instructions on the Jasmine Rice package.

Spicy Aioli Sauce:
  • 1 C mayonnaise
  • 2 T Sriracha Sauce
  • juice of 1 lime
  • 1 t soy sauce
  • 1 t sesame oil
  • salt and pepper to taste
Directions:   Mix everything together and taste... adding more hot sauce if desired.   Place in refrigerator until ready to plate.

To Plate:   Place the Aioli Sauce on the bottom of each plate in a decorative fashion.   Add the sauted carrots then top with Jasmine Rice.  Next add the seared scallops, top with scallions and a drizzle of soy sauce.  Serve!


Megan @ Pip and Ebby said...

Mmmmm, this looks insanely delicious! I adore seared scallops. Your sauce sounds incredible!

Unknown said...

You definitely have the perfect sear on those scallops. Beautiful dish, my friend.

Becky said...

I love your seared scallops with carrots and the Aioli sauce. Lovely presentation.