Seared Scallops with Lemon Brown Rice, Sautéed Kale and Brown Butter

Seared Scallops with Lemon Brown Rice, Sautéed Kale and Brown Butter
Serves 4



Lemon Brown Rice

  • ½ fennel, finely diced
  • 1 clove garlic, finely grated
  • 2 cups brown rice, cooked to packet instructions
  • ½ cup white wine
  • Zest 1 lemon
  • 1 cup chicken stock
  • Salt and pepper to taste

Sautéed kale

  • 1 tablespoon olive oil
  • 1 clove minced garlic
  • 4 cups kale, stems removed, washed and cut into 2cm lengths


  • 1 tablespoon rice bran oil
  • 600g Shark Bay Scallops from NorthernStar
  • 1 clove garlic, finely grated

Brown butter

  • 4 tablespoons butter

For the Brown Rice: Heat oil in a large non-stick skillet over medium heat. Add the fennel and garlic with a pinch of salt and sauté for a minute or two, until soft and fragrant. Add the rice, stir to coat with fennel, garlic and oil. Add the white wine, stir through then allow the liquid to reduce by half. Add the stock, lemon zest and season to taste. Allow to stock to reduce by half so the rice takes on a risotto consistency.

For the Sautéed Kale: Heat the oil over medium low heat. Add the garlic, stir for a minute to release the flavor. Add kale and stir until wilted.

For the Seared Scallops: Heat a nonstick frypan over medium high heat. Pat scallops dry (VERY DRY, as dry as possible), toss into the garlic and oil and coat. Add the scallops to the hot pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over.
They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.

For the Brown Butter: Put the butter in a clean pan over medium heat and stir it while watching it
closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly.

To serve: Place ¼ of the brown rice with ¼ of the wilted kale in each bowl. Top with freshly seared
scallops and finish with one tablespoon of brown butter per bowl.

RECIPESKate NancarrowComment