Ingredients
- 1/2 cup 1/2 cup canola oil
- 48 48 Alaska Weathervane Scallops, cleaned
- Salt, as needed
- 12 cups 12 cups Saffron Arroz, warm (see recipe)
- 1 1/2 cups 1 1/2 cups lemon butter, melted, warm
- Black pepper, fresh cracked, as needed
- 6 Tbsp. 6 Tbsp. fresh cilantro, chopped
- Saffron Arroz:
- 3 Tbsp. 3 Tbsp. canola oil
- 3 tsp. 3 tsp. garlic, minced
- 3 tsp. 3 tsp. jalapeo, minced
- 2 1/4 cups 2 1/4 cups carrots, small dice
- 2 1/4 cups 2 1/4 cups celery, small dice
- 2 1/4 cups 2 1/4 cups red onion, small dice
- 1 1/2 tsp. 1 1/2 tsp. saffron threads
- 6 cups 6 cups long grain rice
- 9 cups 9 cups chicken stock
- 1 1/2 cups 1 1/2 cups roasted red bell pepper, small dice
- 3/4 cup 3/4 cup green olives, pimento stuffed, sliced
- 3/4 cup 3/4 cup chorizo sausage, casing removed, sauted
Servings:
Units:
Instructions
- To make 1 portion:
- Heat a skillet until almost smoking. Add 1 Tbsp. canola oil.
- Season 4 scallops lightly on both sides with salt.
- Add the scallops to the hot pan and sear on one side until a rich dark brown, 1-2 minutes, turn and repeat on second side.
- Place scallops on serving plate and serve with 1 cup Saffron Arroz.
- Drizzle with 1/8 cup of warm lemon butter.
- Garnish with fresh cracked black pepper, and sprinkle with 1/2 tsp. of cilantro.
- Ready to serve.
- Saffron Arroz:
- Heat oil in saucepot over medium heat.
- Add garlic, jalapeo, carrots, celery and onion, saut until tender.
- Add the saffron and rice, cook until lightly browned.
- Add chicken stock and bring to a boil.
- Cover, reduce heat and simmer until rice is done, 20-25 minutes.
- Fold in roasted peppers, olives and chorizo, hold warm. YIELD: 12 cups
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