Sage Butter Seared Scallops with Creamy Brie & Roasted Garlic Golden Rice

Directions

Preheat oven to 400 degrees. Remove the papery outer layer of your garlic and chop off the tips of the cloves. It’s OK if some of them break off the head, you’ll simply pop them in the foil when you’re ready to roast the garlic. Wrap your garlic in tin foil and drizzle it with a little olive oil. Sprinkle it with salt and pepper, and close the foil around it. Place it in the oven for 40-50 minutes. After 40 minutes, check it to see if the cloves are soft like butter. If they’re not, pop it back in the oven for another 10 minutes, or until it's soft. While your garlic roasts, chop a medium onion. You don’t have to chop it in any particular way since you’ll be pureeing it with the garlic when it’s done. Add 2 tbsp. of butter to a frying pan and cook onions until they’re a dark brown. Don’t burn them, but really let them brown. Remove them from the pan and set them aside, making sure to save all the butter you can from the pan. When you have about 20 minutes left on the garlic, cook your Golden rice (Not according to package directions)  For the rice. Bring to a boil 2 cups of water, 1 Tbsp of Bourbon, and salt. Once the mixture is boiling, add 1 cup of Ralston Family Farms Golden Rice. Cover and turn to low for 15 minutes. Once the 15 minutes are up, remove from heat and let sit for 5 minutes before uncovering. Finely chop parsley until you have 2 tbsp. Set aside. Make your sage butter. Simply melt a tbsp. of butter in a saucepan (or the microwave) and add ⅛ of a tsp. of sage spice to the butter. Give it a nice stir and set it beside the oven. Fluff the rice with a fork and make a well in the center. Peel the rind away from your Brie until you have ¼ cup worth of soft cheese. Melt the brie and place it in the well that you have made in your rice. Once the garlic is roasted, it should be soft like butter. Squeeze the garlic out of its casings into a food processor and add your cooked onions, a sprinkle of salt and pepper and puree until smooth. It’s OK if there are still bits of un-blended onion in the sauce. Add ¼ cup of your roasted garlic sauce into the well that you have made in the rice. Add your finely chopped parsley and mix gently, taking care not to overmix. **(If you would like the bourbon flavor to come through even more, add a Tbsp of Bourbon to the rice before mixing...This is totally optional and either way, it is going to be delicious!) Cover the rice and set aside. Now we will cook the Scallops. Slice a lemon and set it with your scallops next to the oven. Place your large skillet on the oven and turn the heat to high. When the pan is very hot (about 10-30 seconds) pour your sage butter into the center of the pan and quickly place the scallops in the butter, making sure there is at least an inch of space between them. Cook the scallops for only 3 minutes on each side. Let one side cook, then flip. Check to make sure both sides are perfectly seared, then give them a nice spritz with lemon. Turn off the heat and let them sizzle in the juice. While they are sizzling, plate up your rice. Top with seared scallops and ENJOY!