SQUASH and Scallops Vegetable Basmati rice timbales {Syrian cooking inspiration} Recipe
I thought these scallops as well as our seasonal 'Market fresh' ingredients would make a great dish appreciating a Middle Eastern influence.
Servings: 2 servings
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Ingredients
- . 10 large sea Scallops
- . 1-1/2 cups Basmati rice, rinsed
- . 2 Tbsps. (30ml) e.v. olive oil
- . 2 Tbsps. (30ml) unsalted butter
- . splash of white wine or Sherry
- . 1 medium, sweet onion, finely chopped
- . 1 small, sweet leek, thinly sliced
- . 3 large garlic cloves, crushed
- . 1 small red Bell pepper, finely chopped
- . half a small Butternut squash, cubed small
- . 1 small carrot, finely diced
- . 1 small zucchini, finely diced
- . 2 Tbsps. raisins, finely minced
- . 1-3/4 cups boiling water
- . 1 tsp. sea salt (use also partly on the Scallops)
- . 1/4 tsp. ground Turmeric spice
- . optional: sprinkle of finely crushed roasted almonds
Directions
- . Soak the rice in water for 10 minutes; drain. During the soaking, boil the required water. Note: re-rinse the rice a few more times before straining it and setting it aside temporarily.
- . On MEDIUM-HIGH heat melt the butter with the oil in a medium skillet. Lightly sear the scallops. Add a sprinkle of salt and a splash of white wine. Afterwards, remove them from the pan and place them cover into a bowl. Set aside.
- . To the same skillet, add the onion. After stirring a few times, add the garlic. Now, add the pepper, squash, carrot and zucchini as well. Stirring occasionally, cook everything until slightly softened and just starting to brown for about 10 minutes.
- . Then, add the strained rice and cook 2 more minutes, stirring frequently. Stir in the raisins, boiling water, salt, and turmeric spice. Turn the heat up to HIGH, and bring it to a rolling boil.
- . Give the rice a stir, then cover the saucepan, turn the heat down to very LOW, and cook until tender, for 10 minutes. Turn the heat off and let the rice sit (covered) 15 more minutes, then fluff with a fork.
- . > Assembly: Transfer a generous portion of the cooked rice mix into a small-medium bowl. Gently pat down and then invert it onto the serving dishes. Afterwards, place the seared scallops surrounding the rice timbale. Sprinkle the roasted, crushed almonds as a garnish.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
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