PAN SEARED SCALLOP STIR FRY WITH BROCCOLI AND SNOW PEAS OVER BROWN JASMINE RICE
1 cup raw brown jasmine rice
1 tablespoon soy sauce
1 pound dry packed sea scallops
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
3 cups broccoli florets
6 large cloves garlic, rough chopped
2 teaspoon fresh ginger, finely minced or grated on a microplane
½ teaspoon red pepper flakes
3 cups pea pods, strings removed
⅓ cup apricot preserves
¼ cup hoisin sauce
2 tablespoon rice wine vinegar
½ cup chopped scallions
Bring 1 ¾ cups of water to a boil. Add the rice and soy sauce. Reduce heat to look and let cook until all water is absorbed and rice is tender, about 15-120 minutes.
While rice cooks, spread the scallops out on paper towels and blot to remove any excess moisture. Season with the salt and pepper on both sides.
Heat the olive oil in a large skillet over medium high heat. When the pan is smoking hot, add the scallops, careful not to crowd them. Let cook for about 1 ½ minutes until golden brown and caramelized. Flip to the other side and cook for about 1 minute. They should be medium rare or a little undercooked as they will be tossed and cooked one more time before serving and you don’t want rubbery scallops in the final dish! Remove from pan.
Add the broccoli, garlic, ginger, and pepper flakes to the pan juices stirring combine. Add ⅓ cup of water to the pan and immediately cover. Steam for 1 minute and remove lid. Add the pea pods and continue to cook over medium high heat, stirring constantly for 1 minute.
Mix the apricot preserves, hoisin, and rice vinegar together in a small bowl. Add to the stir fry along with any juices that have collected from the scallops. Continue to stir and, when vegetables are crisp tender (about 30 seconds depending on size of broccoli florets), add the scallops and stir just to coat with sauce.
Serve the stir fry over the rice, garnish with scallions, and drizzle with any of the sauce in the pan. Devour!