I love the ease of finding inspiration online.
A few key words in Google search and up pops a plethora of recipes.
It is kind of like getting a box of Sees candy, a treat that is not easy to come by where we live. Google "scallops and rice" and there are not as many recipes as I'd thought there would be. But, I don't know anything about using scallops. Looking over some of the recipes, I discovered ingredients that go well with scallops and made up this dish for supper.
I started the rice first with a tablespoon of balsamic vinegar. It flavored the rice just a bit and made it easier to scorch. I would leave it out next time.
Onions, garlic and mushrooms were sauteed in olive oil. Scallops added as well as 1/4 cup balsamic vinegar and 1 Tbs. honey. Simmer until reduced.
Served over flavored rice with a carrot and rasin salad.
The dish was a nice blend of flavors.
Carrot and raisin salad was a good compliment.
The remaining half can of Scallops were used for tonight's dinner. A lot of dinners begin with sauteed onion, garlic and mushrooms, to which I added diced red pepper and spinach, salt, pepper, marjoram, cayenne pepper and white wine. While the pasta cooked, I finished the vegetables with a sauce of half-and-half, asiago and provolone cheese. This was really good. I love anything with butter, cream and cheese.
Sorry for the picture. There really is a difference
between a camera phone and a camera!