Seared Sea Scallops and Stir Fried Rice

This was a delicious light meal with clean, harmonious flavors. The stars that made it stand out were fresh sea scallops, Maldon Smoked Salt Flakes, and Thai chili peppers. I'm in love with Maldon salt flakes. I bought the smoked and regular flavors after talking to a Tom Douglas representative at the NW Flower and Garden Show. I'm so glad I went with her recommendation to try these salts.
We enjoyed this Saturday night dinner with a bottle of Airfield Estates Cabernet Sauvingnon Yakima Vallley '09. Great wine!

Ingredients
1-1/2 cups cooked rice
Asparagus, cut into bite-sized pieces
Baby bok choy, leaves separated
1/2 medium white/yellow onion
1 Thai chili pepper, finely chopped
Maldon Sea Salt Flakes, Regular
Curry powder
Fresh ground Pepper
Fresh sea scallops, washed and pat dry
Butter
Maldon Sea Salt Flakes, Smoked

To make the rice:

1. Saute onion in olive oil and cook until translucent
2. Add chili pepper and cook on low for 1-2 minutes.
3. Stir in cooked rice, curry, regular sea salt flakes and pepper.
4. Add asparagus and cook for 2 minutes.
5. Add 1 Tbs of water and the bok choy, put the lid on and cook on low for 2 minutes.

To make the scallops:

1. Melt 1 Tbs butter in skillet.
2. Place the scallops in the skillet. Each should be touching the bottom of the pan.
3. Sprinkle on a bit of smoked sea salt flakes and pepper.
4. Let them cook on high for 2 minutes on the first side. Don't move them because it will ruin the browning. Also leave off the skillet lid or they will be too moist to brown.
5. When it looks like the bottom halves are slightly opaque, it's time to turn them over and cook the second side for 2 minutes. The time to cook each side depends on how you like them and their size.

Time to dish up and enjoy!