Seared Scallops with Lemon, Garlic, Butter Sauce and Saffron Rice

Seared Scallops with Lemon, Butter, Garlic Sauce

1 pound scallops

1 tablespoon salt
1 cup hot water
scant amount of avocado oil to sear scallops
salt and pepper for patted dry scallops
1 small shallot chopped very fine
3 garlic cloves minced
3 tablespoons butter
juice and zest of one fresh lemon
2 tablespoons fresh finely chopped parsley
salt to taste

Take salt and add hot water to medium bowl. Next add 3-4 cups ice cubes. Add scallops to bowl and soak for 20 minutes. Remove scallops from iced water and pat scallops dry on both sides. Salt and pepper scallops on both sides. Place small amount of avocado oil in medium frying pan and get very hot. Sear scallops for 2-3 minutes on both sides. Remove scallops from pan and set aside. Add butter to pan and sauté shallots till soft. Add garlic after shallots are soft, cook for one minute, then add lemon zest and lemon juice and sauté till mixture comes together. Add scallops to pan briefly to warm them up and serve immediately. Note: the lemon turned the shallots pink but not unappetizing at all.

Saffron Rice

1 cup long grain white rice or arborio rice
1/2 teaspoon salt
1/2 teaspoon saffron threads, ground very fine

Saffron is the most expensive spice in the world but only a small amount is needed. Cook rice with added salt for approximately 20 minutes. We will now 'bloom' the saffron. Take a small non reactive mortar and pestle and grind the saffron threads till they are a fine powder. Put powder in a small condiment glass dish and add 3 ice cubes. Let saffron sit till ice is melted. Using ice instead of hot water will ensure the saffron produces the best flavor and color. When ice is melted pour saffron over the rice and stir well.

This is a meal fit for a queen. Ready in a short amount of time and fragrantly delicious.