![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
A few days ago CG said she wanted sardines, but the weather has been such the sardine boats haven't been going out. So I punted.
Last night I tried it again, it's a pilaf.
Saffron rice (take some saffron, grind it to powder, and add it to the water. Add a bit more salt than you usually would, because the saffron masks it).
About 1/3rd as much wild rice.
A goodly quantity of chives, cut to about 1/3rd of an inch (or a smaller cut of scallion tops).
Some chanterelle, trumpet, or other firm fleshed, mildly nutty mushroom, chopped small; sauteéed in truffle oil (again, use more than you think. The mushroom is carrying the truffle oil, which will be semi-discreet, as a flavor.
Large scallops. (about 1/4 lb, per person).
Prepare the rices (the wild rice will take about twice the time of the white: I used basmati, jasmine will work too, you want a fluffy rice for this). While the wild rice is starting, sauteée the mushrooms (if you don't have, or don't like, truffle oil, butter works well too, let it brown, just a bit, and then do the mushrooms), until they are slightly soft.
In a heavy pan/skillet (I use a 10", cast iron, griddle), sauteée the scallops. A bit of oil, a hot pan and some patience. Let them brown, they may start to contract and threaten to shred, turn them and get a nice color on all sides.
Let them rest, as you stir the chives, the rices, and the mushrooms together.
Cut the scallops into small bites, they should have three colors. Brown on the edges, a ring of white inside that, and the rest a semi-translucent pinkish-whitish color.
Serve with pepper. It goes well with a gewurtz, a sauvignon blanc, or a moderately hoppy beer (the Sierra Nevada Wet Hopped is very good with it).
The contrasting textures (smooth rice, chewy wild rice), and counterpointing flavors (the mushrooms, will contrast either the rice [if you use truffle oil), or the scallops (if you use a bit of brown butter) and the chives give a bit of bite), make it a really impressive dish.
And it's pretty, as only a pilaf, or biryani can be.
Last night I tried it again, it's a pilaf.
Saffron rice (take some saffron, grind it to powder, and add it to the water. Add a bit more salt than you usually would, because the saffron masks it).
About 1/3rd as much wild rice.
A goodly quantity of chives, cut to about 1/3rd of an inch (or a smaller cut of scallion tops).
Some chanterelle, trumpet, or other firm fleshed, mildly nutty mushroom, chopped small; sauteéed in truffle oil (again, use more than you think. The mushroom is carrying the truffle oil, which will be semi-discreet, as a flavor.
Large scallops. (about 1/4 lb, per person).
Prepare the rices (the wild rice will take about twice the time of the white: I used basmati, jasmine will work too, you want a fluffy rice for this). While the wild rice is starting, sauteée the mushrooms (if you don't have, or don't like, truffle oil, butter works well too, let it brown, just a bit, and then do the mushrooms), until they are slightly soft.
In a heavy pan/skillet (I use a 10", cast iron, griddle), sauteée the scallops. A bit of oil, a hot pan and some patience. Let them brown, they may start to contract and threaten to shred, turn them and get a nice color on all sides.
Let them rest, as you stir the chives, the rices, and the mushrooms together.
Cut the scallops into small bites, they should have three colors. Brown on the edges, a ring of white inside that, and the rest a semi-translucent pinkish-whitish color.
Serve with pepper. It goes well with a gewurtz, a sauvignon blanc, or a moderately hoppy beer (the Sierra Nevada Wet Hopped is very good with it).
The contrasting textures (smooth rice, chewy wild rice), and counterpointing flavors (the mushrooms, will contrast either the rice [if you use truffle oil), or the scallops (if you use a bit of brown butter) and the chives give a bit of bite), make it a really impressive dish.
And it's pretty, as only a pilaf, or biryani can be.
