Sunday, October 31, 2010

Gluten-Free Scallops with Garlic and Rosemary Rice

Didi I mention how sexy my neck brace is? Just saying. Yesterday I had an outing. I went to physical therapy then to Whole Foods. Devon drove me. I cannot drive, since all the muscles in my neck and arm are torn. And it would not be a cute picture, me, in a neck brace, on medicine.. trying to drive. Nope. So just that outing seemed easy enough. Halfway through I was dying in pain. Course I refused to wear the neckbrace in the grocery store, so I am sure that had something to do with it. As I stand here in my sexy neck brace, I am eager to cook something more "gourmet" but quick. Since just a trip to the grocery store did me in, I know I can't do too much. So I am settling for Gluten-Free Scallops with Garlic and Rosemary Rice. Here is what I did:

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.

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