Best 2 Scallop Tea Rice Recipes

Indulge in a culinary journey with our diverse collection of scallop tea rice recipes, catering to a range of preferences and skill levels. From the classic Cantonese Scallop Tea Rice, known for its aromatic jasmine rice and tender scallops, to the more modern Japanese Scallop Chazuke, a comforting tea soup with rice and scallops, our recipes offer a taste of both tradition and innovation. For those seeking a quick and easy meal, the One-Pot Scallop Tea Rice is a perfect choice, combining rice, scallops, and savory broth in a single pot. If you're looking for a vegetarian option, the Vegan Scallop Tea Rice uses king oyster mushrooms as a meaty substitute, delivering a satisfying umami flavor. And for those with dietary restrictions, the Gluten-Free Scallop Tea Rice provides a delicious alternative made with gluten-free ingredients. No matter your taste or dietary needs, our scallop tea rice recipes offer a delightful culinary experience.

Here are our top 2 tried and tested recipes!

CAJUN SCALLOPS AND RICE

Cajun Scallops and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

SCALLOPS WITH RICE

Scallops With Rice image

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

Ingredients

4 tablespoons butter
2 medium onions, chopped
3 tablespoons oil (olive is good)
1 1/2 cups raw natural rice
1 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry white wine
1/4 teaspoon thyme
1 bay leaf, crumbled
1 1/2 lbs sea scallops
boiling water

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.

Tips:

Choose the freshest scallops possible. Fresh scallops should be plump and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
Clean the scallops thoroughly. To clean the scallops, remove the side muscle and any black or brown material from the body. Rinse the scallops well under cold water.
Cook the scallops properly. Scallops should be cooked quickly over high heat. Overcooking will make them tough and chewy.
Pair the scallops with complementary flavors. Scallops go well with a variety of flavors, including citrus, herbs, and garlic. They can also be served with a variety of sauces, such as butter sauce, lemon butter sauce, or pesto.
Enjoy the scallops immediately. Scallops are best enjoyed when they are fresh out of the pan.

Conclusion:

Scallop tea rice is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The scallops are cooked to perfection and the tea-infused rice is flavorful and aromatic. This dish is sure to please everyone at the table. Give this recipe a try and let me know how it turns out!