Here's to Love!
Love is defined as a range of strong positive emotional or mental states. There are six forms of love: familial love (Storge), friendly or platonic love (Philia), romantic love (Eros), self-love (Philautia), guest love (Xenia), and divine Jesus love (Agape). For such a small word, it sure has a wide range of meaning!
Thinking about love brings to mind beautiful lyrical ballads written by romantic poets such as William Wordsworth, my cat’s namesake.
Robert Burns is also a favorite, although we have no cats named Robbie...yet. Burns is a little unorthodox in his subject matter, like the vegetarian versus carnivore prayer of “The Selkirk Grace” that my cousin recited at last month’s Burns Night Dinner. In his ballad, “Wilt thou be my Dearie,” he pledges his heart and soul if only his lassie will “say thou loves me.” This is a perfect poem to recite to your lass or lassie on Valentines Day and is sure to evoke a strong and positive mental state over your scallops and rice (see recipe below):
Wilt thou be my Dearie;
When sorrow wrings thy gentle heart,
O wilt thou let me hear thee:
By the treasure of my soul,
That’s the love I bear thee!
I swear and vow, that only thou
Shall ever be my dearie
Only thou, I swear and vow,
Shall ever be my Dearie.
One way to describe loving someone is valuing that person immeasurably. This is the love we feel for you, our customers and friends. We know that you have so many choices regarding where you spend your hard-earned money and we love that you choose Ralston Family Farms.
Here is to a very happy and love-filled Valentine’s Day, friends!
Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Golden Rice
6 large sea scallops
1 cup Golden rice
2 cups water or broth
1 large garlic head
1 tsp. olive oil
1 medium yellow onion - chopped
3 tbsp. salted butter
¼ cup. brie - without rind
4 tbsp. parsley - finely chopped
1 tbsp. Bourbon (added Tbsp optional)
⅛ tsp. sage spice
½ lemon - to squeeze on scallops
Salt and pepper to taste
Preheat oven to 400 degrees
Remove the papery outer layer of your garlic and chop off the tips of the cloves. It’s OK if some of them break off the head, you’ll simply pop them in the foil when you’re ready to roast the garlic.
Wrap your garlic in tin foil and drizzle it with a little olive oil. Sprinkle it with salt and pepper, and close the foil around it. Place it in the oven for 40-50 minutes. After 40 minutes, check it to see if the cloves are soft like butter. If they’re not, pop it back in the oven for another 10 minutes, or until it's soft.
While your garlic roasts, chop a medium onion. You don’t have to chop it in any particular way since you’ll be pureeing it with the garlic when it’s done.
Add 2 tbsp. of butter to a frying pan and cook onions until they’re dark brown. Don’t burn them, but really let them brown. Remove them from the pan and set them aside, making sure to save all the butter you can from the pan.
When you have about 20 minutes left on the garlic, cook your Golden rice Not according to package directions
For the rice. Bring to a boil 2 cups of water, 1 Tbsp of Bourbon, and salt. Once the mixture is boiling, add 1 cup of Ralston Family Farms Golden Rice. Cover and turn to low for 15 minutes. Once the 15 minutes are up, remove from heat and let sit for 5 minutes before uncovering.
Finely chop parsley until you have 2 tbsp. Set aside.
Make your sage butter. Simply melt a tbsp. of butter in a saucepan (or the microwave) and add ⅛ of a tsp. of sage spice to the butter. Give it a nice stir and set it beside the oven.
Fluff the rice with a fork and make a well in the center.
Peel the rind away from your Brie until you have ¼ cup worth of soft cheese. Melt the brie and place it in the well that you have made in your rice.
Once the garlic is roasted, it should be soft like butter. Squeeze the garlic out of its casings into a food processor and add your cooked onions, a sprinkle of salt and pepper, and puree until smooth. It’s OK if there are still bits of un-blended onion in the sauce.
Add ¼ cup of your roasted garlic sauce into the well that you have made in the rice.
Add your finely chopped parsley and mix gently, taking care not to overmix.
**(If you would like the bourbon flavor to come through even more, add a Tbsp of Bourbon to the rice before mixing...This is totally optional and either way, it is going to be delicious!)
Cover the rice and set aside.
Now we will cook the Scallops.
Slice a lemon and set it with your scallops next to the oven. Place your large skillet on the oven and turn the heat to high.
When the pan is very hot (about 10-30 seconds) pour your sage butter into the center of the pan and quickly place the scallops in the butter, making sure there is at least an inch of space between them. Cook the scallops for only 3 minutes on each side. Let one side cook, then flip.
Check to make sure both sides are perfectly seared, then give them a nice spritz with lemon. Turn off the heat and let them sizzle in the juice.
While they are sizzling, plate up your rice.
Top with seared scallops and ENJOY!