2-Scallop Rice Congee

2-Scallop Rice Congee

I've spent the last 3 days shopping and no, I'm not done yet, it's just that I've missed potting around the kitchen and have decided to take a little break today. Besides, I have a teenage rebel on my hands, someone who hid himself in the bathroom and refused to leave for the centro estivo with his siblings. And it's raining.

Spoils from the last 2 days included a soft yellow lambskin jacket and pair of linen pants from Armani for Hub (I was worried that he would scold me for that, but he was actually quite pleased with them), more shoes for the Teenager also from Armani, costume jewellery from various boutiques in Bologna (to go with my summer dresses), serving plates from Coin, swimsuits from Huit and more clothes from Stefanel, Benetton and Zara. Hub looked through my purchases last evening (he helped me carry them from the car) and complained that I didn't buy him anything! Does it mean that I now have the license to shop some more tomorrow?

I've bought a half dozen of fresh scallops on the half-shell the day before and must consume them before they turn bad. Felt like having some congee and so decided to make a 2-Scallop Rice Congee using both fresh and dried scallops.

2-Scallop Rice Congee :

6 fresh Scallops

6 dried Scallops (soaked in a cup of hot water for at least 30 minutes, save the liquid)

1 slice fresh Ginger (julienned)

1 Tsp toasted Sesame Oil

1 Tsp Peanut Oil

1 cup broken Jasmine Rice

1 Tsp toasted Sesame Oil

2 Tsp Peanut Oil

Water or Chicken stock

Salt and White Pepper to taste

Garnishing :

Light Soy sauce

Toasted Sesame Oil

Dried Bird's eye chillies (crushed)

Scallions (chopped)

Fried shallots

Rinse the rice and marinate the grains with the sesame and peanut oils for an hour or more.

Drain the liquid from the dried scallops and keep it for later. Dried scallops give a sweet and pungent taste to the congee.

I used a non-stick casserole. Fry the ginger till fragrant in the sesame oil, add the peanut oil and sear the fresh scallops in it.

Remove the scallops and set them aside. Then add the dried scallops and fry them quickly in the fragrant oil.

Pour in the rice and the liquid from the dried scallops and boil for 5 minutes. Then add 2-3 times more water (or chicken stock) and leave to simmer till you achieve the desired consistency (at least 30 minutes). Some like it watery (not me), some like it thick, some like it in-between. Or you can keep simmering it till the gains disappear.

Scoop some rice congee into a bowl and garnish with the fresh scallops, sauces, scallions and fried shallots. Serve hot.