Sunday, May 20, 2012

Scallops with Black Rice Puree

Black rice actually possesses a higher nutritional value than that of brown rice and white rice.

Black rice is also rich in antioxidants. Scientists have discovered that a diet high in antioxidants may assist with exercise recovery by reducing muscle damage.

This being noted, the recipe below is worth checking out!

Scallops with Black Rice Puree


This recipe serves 4

1/2 cup of black rice
2 cups low-sodium chicken broth
1 shallot, chopped
2 garlic gloves, chopped
1 Tbsp fresh ginger, chopped
1/2 lemon juiced
1/4 tsp kosher salt
1 lb sea scallops
salt and peeper (to desired taste)
1 Tbsp olive oil
2 Tbsp. fresh chives, chopped

Directions:

Place chicken broth and rice in a medium-sized saucepan, bring to a boil, reduce heat and simmer covered until rice is tender, approx. 25 mins. Place cooked rice, as well as cooking liquid along with 1/2 cup of water, shallot, garlic, lemon juice and salt in a blender, blend until smooth. Add additional broth if the mixture is too thick.

Rinse scallops under cold water, pat dry with a paper bowl and season with salt and pepper. Heat oil in a skillet over medium-high heat. Sear scallops until just just opaque in center, approx. 90 seconds per side. Spread the black rice puree on serving plates and place scallops on top. Garnish with chives.

* Nutritional value per serving:

229 calories
25 grams of protein
3 grams of fat   ( 1 gram saturated)
25 grams carbohydrates ( 1 gram of fiber)
498 grams of sodium


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