Name: Seared Sea Scallops with Middlins
Yield: Makes 2 servings
Cuisine: American
Ingredients: 2 green onions, white and green parts, thinly sliced; ½ cup diced celery; 4–6 cups fish stock, homemade or store-bought; 1 lb diver-caught sea scallops; 2 lemon wedges and fresh celery leaves, for garnish; ½ cup dry white wine; Kosher salt and freshly ground black pepper; ½ cup diced green bell pepper; ½ cup diced yellow onion; 4 tablespoons salted butter; 1 cup Carolina Gold rice middlins; ¼ cup finely chopped fresh flat-leaf parsley; Avocado oil, for cooking; 1 tablespoon minced garlic

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

If you’re already a fan of scallops and risotto, you’re in for a real treat with this recipe. Rice middlins are a by-product of Carolina Gold rice, the beloved heirloom rice that has been a staple of Southern cuisine for generations. Historically speaking, these broken or imperfect rice grains were not suitable for trade or export, so they found a special place in the hearts and kitchens of Lowcountry cooks, who used them in breads, porridges, and other dishes. With their nutty, floral flav

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Ingredients

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