Our friend Dorrie was down visiting from Boston and we’ve been eating well since she arrived! Dinner last night was no exception!

Dorrie had never had Black Japonica Rice before, so I decided we needed to showcase it.  Into the freezer and out came New England Scallops.  (How apros po!)

I started the rice and while it was cooking, made the scallops…  I just kinda threw this together so amounts are approximate…

  • 1 lb scallops, trimmed and sliced in half
  • 1/4 lb pancetta, diced
  • 1/2 onion, minced
  • 1/4 cup brandy
  • 1 cup heavy cream
  • 1/2 cup toasted slivered almonds
  • 2 cups peas
  • 2 tbsp butter
  • Fresh basil

Saute the onions and pancetta in the butter.  Add the brandy and reduce a bit.  Add the cream and reduce a bit.  Add the peas and heat through.  Add the scallops and simmer a few minutes until cooked.  Stir in the almonds and some fresh chopped basil.  Taste for seasoning and serve over black rice.

It was yum!