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.