If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
ounces pancetta or bacon, slivered
teaspoons garlic, minced
teaspoons coriander seeds, fresh if you can find them
1 large pinch
crushed red pepper
ounces fresh scallops, diced
cups cooked long grain rice
Lemon juice and salt, to taste
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.