How to make
1 cup (250 mL)PC® Organics Black-Eyed Peas
1 cup (250 mL)PC® Organics Long Grain Brown Rice
2 tbsp (25 mL)PC® Splendido Extra Virgin Olive Oil - Cold Pressed
1 bag (400 g)PC® Blue Menu® Wild Nova Scotian Sea Scallops
HalfSweet red pepper, finely diced
1/4 cup (50 mL)Dry white wine
3 tbsp (45 mL)Fresh lemon juice
1 tbsp (15 mL)PC® Blue Menu® Seasoning Blend - Roasted Garlic
1/4 cup (50 mL)Chopped fresh parsley
1 tbsp (15 mL)PC®Balsamic Vinegar of Modena - Four Leaf
How to make
- Step 1
Place black-eyed peas in saucepan. Cover with 3 cups (750 mL) cold water. Bring to boil. Reduce heat to medium-low; cook uncovered for 1 hour or until tender.
- Step 2
Meanwhile, cook rice: In saucepan, combine rice and 2 cups (500 mL) water. Bring to a boil. Reduce heat to medium. Cook uncovered until liquid is almost absorbed, about 15 minutes. Cover, reduce heat to low and cook for 20 minutes or until very tender.
- Step 3
Drain cooked black-eyed peas, rinse under cold running water and set aside.
- Step 4
In large frying pan, heat oil over high heat. Add scallops; cook for 1 minute per side or until slightly coloured. Add peppers; cook 30 seconds. Add wine, lemon juice and seasoning. Bring to a boil, reduce heat to medium and cook uncovered for 5 minutes oruntil liquid is slightly reduced and scallops are cooked through. Stir in black-eyed peas and parsley.
- Step 5
Divide rice among six plates. Top each mound of rice with 1 cup (250 mL) of scallop-pea mixture. Drizzle each serving with 1/2 tsp (2 mL) balsamic vinegar.