Perrihouse’s Pan Seared Scallops with Red Pepper Puree and Basmati Rice 

5 bay scallops
salt and pepper to season
olive oil

Remove mussel from each scallop. The mussel is a small flap that looks like it doesn’t belong on the scallop and is not desirable. Season each scallop liberally with salt and pepper. Place a saut pan on high heat until pan is screaming hot. Add enough oil to coat bottom of pan and place scallops in pan so that one circular side is up and the other is in contact with the pan. Sear until golden brown and then flip and cook the other side. Scallops cook fast so each side is only cooked for about 2 minutes and over cooking them will cause them to have a rubbery texture. Larger scallops will take a bit more time and could take another minute on each side.

Red Pepper Puree

2 red peppers
1 clove garlic
1 quart heavy cream
Salt and pepper (to taste)

Place all ingredients in a saucepan and cook on medium heat until mixture reaches a boil. Reduce heat and simmer for about 20 minutes. Puree` until smooth in blender and strain with fine mesh sieve.

Basmati Rice

2 cups Rice
1 tablespoon minced onion
1 tablespoon minced celery
1 tablespoon minced carrot
Salt and pepper (to taste)
4 cups cold water

Rinse rice in a large container until rinsing water becomes clear. Cook vegetables in a small amount of oil until tender. Add rice and stir, cook dry for about 1 minute. Add water and bring to boil. Reduce heat until water is just simmering and cover. Cook for about 15 minutes or according to direction on packaging.