Sunday, October 31, 2010
Gluten-Free Scallops with Garlic and Rosemary Rice
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 (14.5 ounce) can chicken broth or vegetable broth
1/4 cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese.
For the Scallops
1 1/2 pounds bay scallops
1/2 cup Gluten-Free-all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
2 large garlic cloves, finely minced
salt and pepper to taste
Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour.
Heat olive oil and butter over medium low heat; add scallops and cook for 3 to 4 minutes on one side. After about 2 minutes of cooking, carefully stir in the minced garlic not to move the scallops. When done, stir in parsley and serve scallops over rosemary rice.
I hope everyone had a great weekend. I trust everyone is trying to get back to their healthy diets after splurging over Sup...
Tis' the season to be naughty fa la la la la, la la la la! There are yummy bites everywhere. I do my best to stay away from most of...