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Author Notes: If I am not going to eat scallops raw, I'll cook them and use them economically. That’s what led to this dish, which my family and I jokingly dubbed “crack rice” because we couldn’t stop eating it.
This recipe is published in The Beetlebung Farm Cookbook and is courtesy of Little, Brown and Company.
Copyright © 2015 by Chris Fischer
Photographs © Gabriela Herman —chris fischer
- Olive or canola oil, as needed
- 2 ounces pancetta or bacon, slivered
- 2 1/2 teaspoons garlic, minced
- 2 teaspoons coriander seeds, fresh if you can find them
- 1 large pinch crushed red pepper
- 6 ounces fresh scallops, diced
- 4 cups cooked long grain rice
- Lemon juice and salt, to taste
- 1 handful fresh cilantro leaves
- Heat a big skillet (or a wok if you have one) over medium-high heat. Add a trace of oil then the pancetta or bacon. When the pork begins render its fat and become crisp, about 3 minutes, add the garlic and coriander seeds.
- Keep everything in the pan moving and cook until the garlic is fragrant, about 1 minute. Add a big pinch of crushed red pepper and the diced scallops. Give everything a stir and cook just long enough to make sure all the chopped scallops are touched by the heat of the pan—they will start to whiten after about 2 minutes—then add 4 cups cooked long-grain rice.
- Continue cooking, keeping the contents of the pan moving as you heat (without browning) the rice. Season the rice with lemon juice and salt, finish with a handful of fresh cilantro leaves, and serve to 4 deserving friends.