Ingredients
- 2 cups basmati rice
- 32 oz chicken or vegetable broth
- 4 tsp extra virgin olive oil, divided
- 2 crowns broccoli, cut into bite-size florets
- 2 medium carrots, peeled and sliced
- 2 medium zucchini squash, sliced
- 2 medium yellow onions, sliced in half-rings
- 1½ lb sea or bay scallops
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp sesame seeds (optional)
For the peanut sauce:
- 1 lime (or 2 tbsp lime juice)
- 2 cloves garlic
- 2 one-inch pieces of ginger root (or 2 tsp ginger paste)
- ¼ cup natural peanut butter
- 2 tbsp soy sauce
- 2 tbsp water
- ½ tsp crushed red pepper
Directions
- Rice: Using a strainer, rinse the rice under cold water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- Veggies: Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer veggies to a medium bowl.
- Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Return the (now empty) skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side. (If you're using bay scallops, you can just toss them all in the pan, ain't nobody got time.)
- Sauce: Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice. Whisk in the peanut butter, soy sauce, water, and crushed red pepper.
- To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds.