Seared Scallops With Cretan Pilaf

One of the simple pleasures of Greek cuisine is a dish called “gamopilafo” aka wedding rice. It comes from Crete and traditionally served at weddings. Nowadays, many tavernas in Crete have it on their menus.

Goat, lamb or rooster are boiled until tender and to give you a richly flavoured stock for cooking your rice. Goat/lamb stock will conflict with scallops so we’re going with a chicken stock today.

Cretan style pilaf requires more liquid in its ratio, there’s lemon juice and when it’s served there’s intentionally more liquid in the rice. I’ve added some baby arugula in the rice mix as well. It’s truly a delicious, simple dish that pairs well with seared scallops.

Seared Scallops With Cretan Pilaf

(serves 4)

12-16 sea scallops, room temp.

2 Tbsp. olive oil + 2 Tbsp. unsalted butter

1 shot of Cretan raki (grappa) or Ouzo

juice of 1/2 lemon

zest of 1 lemon

For the Rice

1/4 cup extra-virgin olive oil

1/2 cup finely diced onions

2 cups Arborio or other short-grain rice

3 cups of fresh baby arugula or spinach, rough chop

1/2 cup lemon juice

2 Tbsp. unsalted butter

6 1/2 cups hot chicken stock

salt and pepper to taste

1. For the rice, add the olive oil and onions into a medium pot over medium-low heat, add a pinch of salt and cook the onions for about 5 minutes or until translucent.
2. Add the rice and stir for 2-3 minutes to toast. Add the greens, half the lemon juice, butter, all the stock and bring up to a boil. Lower to a simmer, cover and cook undisturbed for 20 minutes.
3. Uncover, taste and adjust seasoning with salt and pepper. Add remaining lemon juice, stir in and reserve covered.
4. Bring scallops to room temperature and pat-dry. Drizzle the scallops with olive oil and season with salt and pepper. Place a large non-stick skillet on your stove top set to high heat.
5. Drizzle a bit of oil in your pan and sear the scallops for about 2 minutes or until golden-brown. Turn and sear other side for a minute. Add the Raki and ignite with a lighter or tip your pan toward the flame if you have a gas stove.
6. Take the pan off the heat and wait a minute for the pan to cool a bit. Add the butter into the pan, swirl the butter to melt. Squeeze lemon juice on top of scallops.
7. Divide and plate rice, top with scallops and drizzle with pan juices. Grate lemon zest on top and serve.

© 2020, Peter Minaki. All rights reserved.