Name: Pan Seared Scallops with Saffron Rice
Yield: 4
Ingredients: Saffron Rice; 2 cups white basmati or jasmine rice; 3-1/2 cups rich chicken stock; 4 to 5 drops Sriracha hot sauce, or more if desired (optional if you want mild rice); 1/2 tsp salt; 1/2 tsp turmeric; Generous pinch of saffron threads; 1 clove garlic, minced; 2 tsp freshly squeezed lemon juice; 1/2 cup frozen peas, optional; Scallops; 3 tbsp olive oil; 1 tbsp butter; 20 fresh sea scallops (for 5 pieces each serving); Sauteed Mushrooms; 2 tbsp butter; 1 to 2 cups sliced shiitake or crimini mushrooms, stems trimmed; 1/2 shallot, sliced; Butter-Wine Sauce; 1 cup dry white wine or dry vermouth; Juice of 1/2 lemon; Zest of 1/2 lemon; 1 clove garlic, minced; 1 shallot, minced; 3 sprigs of fresh lemon thyme, plus more for garnish; 1 lb cold butter, cut into 1/2-inch pieces, kept cold in refrigerator