recipe wednesday : jamie oliver's sticky pan-fried scallops and sweet chili rice

hello everyone

the other day i was watching jamie oliver's meals in minutes he did an episode where he made a lovely scallops meal with sweet chili rice it looked so simple to do i really would love to try this but looking for a recipe on the food network's website i found no recipe so i went searching the web. I found one on not so serious eats  the recipe was so easy to follow other blogs i came upon the recipe was worded weird and hard to understand kudos to this blogger. I just can't wait to try this recipe i just wonder where to get fresh scallops as i heard the frozen ones were not so great.

Ingredients 

Rice:

1 1/2 cups basmati rice

a small bunch of scallions

3 eggs

1 tbsp soy sauce

1 tbsp asian toasted sesame oil

1/2 lemon

small bunch of cilantro

sweet red chili sauce

Scallops:

1 pound fresh sea scallops, shelled and trimmed

1 lemon

chinese five-spice powder

asian toasted sesame oil

optional: 1/2 fresh red chile

1 clove garlic

honey

2 small pats of butter

small bunch of cilantro

Seasonings:

olive oil

salt & pepper

Directions:

Get all of your equipment ready, fill and boil a kettle of water and put a shallow dutch oven-type pan (approx 10″) on medium heat.

Rice: Put the rice into the shallow pan with 2 pinches of salt. Cover with 3 cups of boiling water. Pop the lid  on and let cook for 7 minutes.

Scallops: Lay the scallops on a piece of parchment paper and pat dry. Score crisscrosses on top, going halfway through. Drizzle some olive oil over and season with salt and pepper. Finely grate over some lemon zest and dust with chinese five-spice powder. Drizzle with some sesame oil and toss together to coat in the flavours.

Rice: Trim and thinly slice the scallions and put into a mixing bowl. Crack in the eggs, add 1 tbsp soy sauce and sesame oil and a drizzle of olive oil, then whisk together. Take the lid off the rice and use a fork to fluff it up. Pour the egg mixture all over the rice. Squeeze in the juice of 1/2 lemon and add a pinch of pepper. Put the lid back on and turn down to the lowest heat for another 4-5 minutes.

Scallops: Get a large frying pan on the highest heat.

Rice: Thinly slice the leaves and stalks of a small bunch of cilantro and sprinkle over the rice. Drizzle a good lug of sweet chile sauce on top, then put lid back on and take to the table.

Scallops: Put a good lug of olive oil in the frying pan. Quickly add the scallops, scored side down. Finely chop the fresh chile, if using. You can jiggle the pan, but don’t turn the scallops for 2-3 minutes. Quickly turn them all over and cook for a further 30 seconds, then crush over 1 clove of garlic and sprinkle over the chile. Squeeze in the juice of 1/2 lemon and add a tiny drizzle of honey and 2 small pats of butter. Take off the heat, and when melted and sticky, put on a plate and sprinkle over the leaves from a small bunch of cilantro.

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