One-Pot Wonders

Crack Rice

May 28, 2015
Photo by Gab Herman
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

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

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Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.