Seared Jumbo Scallops with Black Rice and Black Garlic Caramelized Onions

Pan seared scallops black rice and black garlic caramelized onions

We were in the Dominican Republic the first week of February, and Laura would have scallops all the time. There was an amazing paella with fresh seafood almost every day for lunch. Now that we're back home, it seems she was still craving perfectly seared jumbo scallops as they made an appearance on our grocery list this week.

Confession: I had never cooked with black garlic before. We had received some as a gift and I was waiting for the right inspiration to try it out. Adding the black garlic to the onions while slowly caramelizing them was definitely that moment! Black garlic has a rich umami flavour with a little earthiness and sweetness, adding extra depth to the caramelized onions.

I chose to serve the jumbo scallops and black garlic caramelized onions over organic black rice. Black or "forbidden" rice, is rich in antioxidants and also has more protein and fiber than other types of rice. Black rice has a slightly sweet aroma and nutty flavour, perfect alongside the black garlic. It also turns the water a deep, dark purple colour, which is fun!

Finally, I spooned a little garlic dijon aioli on top of each jumbo scallop before serving. The additional creaminess of the aioli really completes the dish!

searing scallops in butter in cast iron pan
seared scallops in pan


Jumbo Scallops with Black Rice and Black Garlic Caramelized Onions

Black Rice
  • 3/4 cup black rice
  • 2 1/4 cups water
  • salt
Black Garlic Caramelized Onions
  • 2 tbsp butter
  • 1 medium onion sliced
  • 3 cloves black garlic
  • 1 pinch crushed red pepper flakes
  • salt and pepper to taste
Jumbo Scallops
  • 8 jumbo scallops (about 300g)
  • 1 1/2 tbsp butter
  • salt and pepper to taste
  • garlic dijon aioli
Black Rice
  1. Add rice, water and salt to a medium saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

Black Garlic Caramelized Onions
  1. Heat a cast iron skillet over medium heat and add butter. Once melted, add onions, black garlic, crushed red pepper flakes, salt and pepper. Reduce heat to medium-low and cook for 20-25 minutes until caramelized. Stir occasionally making sure onions do not burn.

  2. When the rice is done, drain any excess water and add to skillet with the onions. Mix together, cooking for an additional minute. Remove and serve on to plates.

Jumbo Scallops
  1. Pat scallops dry with paper towel and sprinkle with salt and pepper.

  2. Use the same cast iron skillet and place over high heat. Add butter, coating bottom of skillet. When sizzling, add scallops and cook 2-3 minutes until nicely seared. Turn scallops over and turn off heat. Let sit for 3 minutes to finish cooking.

  3. Remove scallops from skillet and place on top of rice.

  1. Spoon aioli over each scallop and enjoy!


If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

garlic aioli on top of scallops over black rice

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