So I got the scallops although I really wanted a larger scallop I settled for the small ones that were available. I made forbidden rice topped with matchstick daikon, julienne baby carrot and chives. I pan seared the scallops in butter and they turned out perfectly. When my scallops were finished I coated them in a seasoned, toasted cashew and fresh rosemary crust. What you can't see in the picture is the beautiful organic navel orange, ginger and garlic reduction obviously because of the yellow plate which made me realize that I need some new plates to show off my creative side. Anyway I strained my sauce, added the ginger and garlic that was strained from the the sauce to my rice and spooned some of the reduction onto the plate and placed my scallops on top. All in all I was pretty happy with how this dish turned out.
