Saffron Rice Salad with Scallops & Seaweed
I would like to begin by saying that I don’t really eat leftovers. I never liked the idea as a child and I don’t like the idea now. It kind of grosses me out.
Allow me to clarify as to what I mean by “leftovers”.
What I mean by leftovers is tonight’s cooked dinner to be reheated the following day. Now, I’m not talking about braises, stews, thick soups etc. We all know these foods improve upon a nights rest, after slow cooking. There are foods which don’t survive the whole reheating process without turning to mush, or what I like to call “old people” food. Foods that come under this category are usually pasta, risotto, some vegetables and some meats (chicken breast and fish especially). I particularly hate the way pasta soaks up moisture, swells upon sitting, and inevitably turns to a pappy mess upon reheating.
Food to me is as much about texture, as it is about taste.
The whole point of pasta is texture. Robbing the dish of this essential quality doesn’t really leave it with much integrity. It reminds me of Monday night dinners when I was a child. We always ate Sunday’s cooked pasta leftovers for dinner the next night. I always complained. And my mother always told me to shut up and eat. The experience scarred me for life and I vowed never to eat soggy pasta ever again…
There are some exceptions to my rule.
Lasagne is okay. Its not really what I would call “al dente” to begin with anyway. And I don’t mind pizza reheated the next day. Especially if I’ve had a trashy night before. Pizza and hangovers are a culinary marriage made in heaven (or drunkenness…)
There are some leftovers that will be fine as long as they are eaten cold or at room temperature. Roast meat (not lamb, its too greasy) and vegetables. Root vegetables in particular. I usually toss cold roasted vegetables with tinned tuna and freshly made vinaigrette. It makes a quick, tasty lunch without much effort.
Which brings me to today’s recipe. I invented this dish from leftover saffron rice. Saffron is just too expensive for the compost heap. I cook my rice in one of those Asian rice cookers. I like the firm texture when its cooked that way, and I don’t need to think about it-it does all the work for me.
Components
200g cold, cooked saffron rice (basmati)
100g cooked chickpeas (tinned)
1 garlic clove, finely chopped
A piece of fresh ginger, finely chopped
20 ml of dark soy sauce
40 ml peanut oil
Chili powder
10 fresh scallops
5ml rice vinegar
5ml light soy sauce
5ml fish sauce
Fresh coriander, leaves
Roasted seafood strips
Lemon or lime wedges
Allow me to clarify as to what I mean by “leftovers”.
What I mean by leftovers is tonight’s cooked dinner to be reheated the following day. Now, I’m not talking about braises, stews, thick soups etc. We all know these foods improve upon a nights rest, after slow cooking. There are foods which don’t survive the whole reheating process without turning to mush, or what I like to call “old people” food. Foods that come under this category are usually pasta, risotto, some vegetables and some meats (chicken breast and fish especially). I particularly hate the way pasta soaks up moisture, swells upon sitting, and inevitably turns to a pappy mess upon reheating.
Food to me is as much about texture, as it is about taste.
The whole point of pasta is texture. Robbing the dish of this essential quality doesn’t really leave it with much integrity. It reminds me of Monday night dinners when I was a child. We always ate Sunday’s cooked pasta leftovers for dinner the next night. I always complained. And my mother always told me to shut up and eat. The experience scarred me for life and I vowed never to eat soggy pasta ever again…
There are some exceptions to my rule.
Lasagne is okay. Its not really what I would call “al dente” to begin with anyway. And I don’t mind pizza reheated the next day. Especially if I’ve had a trashy night before. Pizza and hangovers are a culinary marriage made in heaven (or drunkenness…)
There are some leftovers that will be fine as long as they are eaten cold or at room temperature. Roast meat (not lamb, its too greasy) and vegetables. Root vegetables in particular. I usually toss cold roasted vegetables with tinned tuna and freshly made vinaigrette. It makes a quick, tasty lunch without much effort.
Which brings me to today’s recipe. I invented this dish from leftover saffron rice. Saffron is just too expensive for the compost heap. I cook my rice in one of those Asian rice cookers. I like the firm texture when its cooked that way, and I don’t need to think about it-it does all the work for me.
Components200g cold, cooked saffron rice (basmati)
100g cooked chickpeas (tinned)
1 garlic clove, finely chopped
A piece of fresh ginger, finely chopped
20 ml of dark soy sauce
40 ml peanut oil
Chili powder
10 fresh scallops
5ml rice vinegar
5ml light soy sauce
5ml fish sauce
Fresh coriander, leaves
Roasted seafood strips
Lemon or lime wedges
Process
Combine the garlic, half the ginger, dark soy, a pinch of chili and 20ml peanut oil. Toss with the scallops and place in the fridge to marinate for an hour or two.
In the meantime whisk together the rice vinegar, dark soy, fish sauce, another pinch of soy and remaining peanut oil and ginger. Set aside and allow to infuse
Remove the scallops from the fridge. Wipe away the excess marinade. Grill the scallops until just cooked.
Toss the rice with chickpeas, reserved dressing and coriander leaves.
Pile it onto 2 plates. Place the scallops around the rice. Top the salad with seaweed strips and serve with lemon or lime wedges.
Eat immediately. Serves 2.
