Seared Scallops with Rice

Состав / Ингредиенты:

• Tomato 1 Piece
• Garlic 1 Clove
• Butter 30 Grams
• Rice (sticky) 150 Grams
• Leek (white part) 0.5 Piece
• Bunch of parsley 1 Piece
• Olive oil 60 Milliliters
• White wine 150 Milliliters
• Dry white wine 25 Milliliters
• Grated parmesan 150 Grams
• Scallops 12 Pieces
• Sweet pepper 1 Piece
• Pumpkin flesh 40 Grams
• Small chili pod 1 Piece
• Corn kernels 40 Grams
• Fish or chicken broth 600 Milliliters
• Chopped green onions 1 Tablespoon

	Wash the leek, tomato, and sweet pepper, removing the insides from the pepper. Chop all the vegetables into small cubes, then melt half of the butter in a skillet. Sauté the chopped vegetables for 5 minutes.
	Peel the pumpkin and cut it into cubes. Add corn, rice, and pumpkin to the skillet with the vegetables, stirring thoroughly.
	Pour in the white wine and cook until the liquid evaporates. Gradually add hot broth to the rice and cook until fully absorbed. Mix in the remaining butter, parmesan, and green onions. Stir well, remove from heat, and keep warm.
	Prepare 12 scallops. Heat olive oil, add scallops, and cook for 1 minute.
	Add chopped garlic and chili pepper, white wine, and chopped parsley. Cook for another minute. Season with sea salt. Distribute the rice onto deep plates and place the scallops on top.