Scallops with Orange Cardamom Rice
1 cup raw basmati rice1 tablespoon butter
1 tablespoon virgin olive oil
2 shallots, thinly sliced
8 green cardamom pods
1/2 teaspoon salt
1 organic orange, juiced, rind grated
1 organic orange, sections peeled
1 yellow sweet pepper, grated or finely chopped
1 teaspoon green peppercorns, drained
1 pound scallops
6 green onions, thinly sliced
Rinse rice in a sieve, drain.
In a heavy saucepan, heat 1 teaspoon oil and 1 teaspoon butter until foamy over medium heat. Add the shallots, 6 cardamom pods, salt, orange rind and the rice. Cook until rice is pale gold, shaking pan now and then. Add 2 1/2 cups water, bring to a boil. Reduce heat to low and simmer, covered, until tender (or cook in a rice cooker -- following suggested directions).
While rice cooks, heat remaining oil and butter over medium-high heat in a frying pan until foamy. Add remaining cardamom pods, sweet pepper and green peppercorns and cook, stirring, until soft (3-4 minutes). Add scallops and stir fry until opaque (3-4 minutes). Add orange juice and green onions, heat through and serve over hot rice (remove cardamom pods from rice).
Serves 4.