SCALLOPS WITH RICE
Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.
Provided by Cooking Beast
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients
- In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
- In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
- In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
- Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
- Stir in scallops, cover, and bake for an additional 10 minutes.
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Henry Makusi
[email protected]I love this recipe! It's one of my go-to dishes when I'm entertaining guests.
Nicholas Reid
[email protected]This dish is a bit time-consuming to make, but it's worth it. The scallops are so flavorful and juicy.
Ramanan Akali
[email protected]I've never made scallops before, but this recipe made it easy. The scallops were cooked perfectly.
Insta Gal
[email protected]This dish is very easy to make, even for a beginner cook.
Aminuddeen Sunusi
[email protected]I'm not a fan of the sauce in this recipe. I prefer to use a simple butter and lemon sauce.
Iqra Saidul
[email protected]This recipe is a great way to use up leftover rice. It's also a very affordable dish to make.
SyedIrtiza Musavi
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it all up.
Kimani Jacinta
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
iram shahzadi
[email protected]I'm allergic to scallops, so I used shrimp instead. It was delicious!
Wajahat Aliv
[email protected]This dish was a bit bland for my taste. I added some extra spices and it was much better.
Basanta adhikari Basanta adhikari
[email protected]I followed the recipe exactly and the scallops were rubbery. I'm not sure what went wrong.
Pascual Torres
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Prince Biokoro
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly.
Prakash Raj Pandey
[email protected]This dish was easy to make and very impressive. My guests loved it!
Sabin Tharu
[email protected]I used shrimp instead of scallops and it turned out great! The sauce was amazing.
The ink Demon
[email protected]The scallops were a bit overcooked for my taste, but the rice was delicious.
gwen MAlikoni
[email protected]These scallops were cooked to perfection! The rice was also fluffy and flavorful. I will definitely be making this dish again.