GARLIC BUTTER SCALLOP BOWLS

We had a bag of frozen scallops left over from Toledo and I didn't use them for a long time because Jeremy is scared of all things that come from the ocean (or any body of water).  However, I'm glad I finally did because we BOTH really liked this.  It would be good with shrimp too.  Don't skip the salt.

GARLIC BUTTER SCALLOP BOWLS

INGREDIENTS:

·         3 tablespoons unsalted butter, divided

·         1 pound scallops

·         Kosher salt and freshly ground black pepper, to taste

·         3 cloves garlic, minced

·         Juice of 1/2 lemon

·         Kosher salt and freshly ground black pepper, to taste

FOR THE CILANTRO LIME RICE

·         2 cups white long grain rice

·         1/4 cup chopped fresh cilantro leaves

·         3-4 tablespoons butter

·         4 tablespoons pine nuts

·         Juice of 1 lime

FOR THE PICO DE GALLO

·         2 Roma tomatoes, diced

·         1/4 cup diced red onion

·         1/2 jalapeno, seeded and minced, optional

·         2 tablespoons chopped fresh cilantro leaves

·         Juice of 1 lime

·         Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.       To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.

2.      To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.

3.      Melt 1 tablespoon butter in a large skillet over medium high heat.

4.      Remove the small side muscle from the scallops (or just defrost frozen ones), rinse with cold water and thoroughly pat dry.

5.      Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

6.      Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

7.      Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

*would also be good with shrimp

This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/26/garlic-butter-scallop-bowls/