Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the late-summer vegetables and garnishes:

   • Thinly slice 1 large red bell pepper, about 8 ounces.
   • Thinly slice 6 ounces yellow onion.
   • Dice 12 ounces Roma tomatoes.
   • Mince 2 garlic cloves.
   • Chop 1/4 cup Italian parsley.
   • Finely grate 1 teaspoon zest from 1 medium lemon, squeeze one half to obtain 1 tablespoon juice, and cut the other half into 3 wedges.

   Set each prepared ingredient aside separately.

2. 2.

   Remove the side muscles from 16 ounces sea scallops and pat the scallops very dry. Season all over with 4.5 grams Diamond Crystal kosher salt and 1/4 teaspoon black pepper; leave uncovered for 10 minutes, then blot the surfaces once more before searing.

3. 3.

   While the scallops presalt, rinse 1 cup long-grain rice until the water is nearly clear. Combine the rice in a saucepan with 1 1/2 cups water, 2 grams Diamond Crystal kosher salt, and 1 bay leaf. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; discard the bay leaf and fluff.

4. 4.

   While the rice cooks, heat 1 1/2 tablespoons extra-virgin olive oil in a wide skillet over medium heat. Add the prepared onion and bell pepper; cook for 8 minutes, stirring occasionally, until supple and lightly golden. Stir in the prepared garlic with 3/4 teaspoon smoked paprika and 1/8 teaspoon crushed red pepper flakes for 30 seconds. Add the prepared tomatoes, 3 grams Diamond Crystal kosher salt, and 1/4 teaspoon black pepper; simmer for 7 to 9 minutes, until saucy but still colorful. Stir in 2 teaspoons red wine vinegar, the prepared 1 teaspoon lemon zest, the prepared 1 tablespoon lemon juice, and 2 tablespoons prepared parsley. Transfer the piperade to a bowl and keep warm.

5. 5.

   Wipe out the skillet and heat 1 1/2 tablespoons extra-virgin olive oil over medium-high heat until shimmering. Arrange the scallops in one uncrowded layer and sear without moving for about 2 minutes, until deeply golden. Turn, add 1 tablespoon unsalted butter, and baste for 1 to 2 minutes, pulling the scallops at 125°F. Transfer them to a warm plate and rest for 2 minutes.

6. 6.

   Divide the rice among 3 shallow bowls and spoon the piperade partly over and around it. Arrange the scallops on top, drizzle with their browned butter, and finish with the remaining 2 tablespoons prepared parsley. Plate with the 3 prepared lemon wedges.

Want more detail? See the temperature guide.