Crispy Rice and Herb Salad with Scallops Recipe - Los Angeles Times

Name: Crispy Rice and Herb Salad with Scallops Recipe - Los Angeles Times
Total time: 50 min
Ingredients: 1 cup jasmine or basmati rice (do not rinse); Kosher salt; 1 cup lightly packed fresh parsley leaves; 1/2 cup lightly packed cilantro leaves; 1/4 cup lightly packed basil leaves, torn into 1-inch pieces if large; 1/4 cup lightly packed mint leaves; 1 large shallot, thinly sliced and rinsed under cold water; 1 small red finger or Thai chile, seeded and thinly sliced; 2 tablespoons unsalted butter, cut into 12 small cubes (or 2 tablespoons olive oil); 1 tablespoon plus 2 teaspoons olive oil; 1 pound diver scallops (about 12), cleaned of their tough muscle, if necessary, and dried thoroughly with paper towels; Freshly ground black pepper; 1 lemon, halved

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Crispy, buttery rice adds crunch to a bright herb salad served alongside pillowy scallops.

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Ingredients

1 cup jasmine or basmati rice (do not rinse)
Kosher salt
1 cup lightly packed fresh parsley leaves
1/2 cup lightly packed cilantro leaves
1/4 cup lightly packed basil leaves, torn into 1-inch pieces if large
1/4 cup lightly packed mint leaves
1 large shallot, thinly sliced and rinsed under cold water
1 small red finger or Thai chile, seeded and thinly sliced
2 tablespoons unsalted butter, cut into 12 small cubes (or 2 tablespoons olive oil)
1 tablespoon plus 2 teaspoons olive oil
1 pound diver scallops (about 12), cleaned of their tough muscle, if necessary, and dried thoroughly with paper towels
Freshly ground black pepper
1 lemon, halved