Best 5 Scallops And Wild Rice Recipes

JUMBO SEARED SCALLOPS AND WILD RICE

Steps:

• Start by adding some flavorful vegetable broth to a medium sized pot
• Next, add some extra virgin olive oil to a cast iron pan. I like to add a few tablespoons of grass fed ghee.
• Add your red onion. I like to chop half of the onion and cut the other half in half-moon shape. Cook down the onion until translucent. 3-5 minutes later, add chopped garlic
• Stir your rice often to ensure it doesn't burn. Once rice is fully cooked (usually 30 minutes or so). Add rice to your onion mixture in the cast iron pan.
• Plate your wild rice in the center of the dinner plate. Make sure to pat your scallops until they are fully dry
• Now its time to sear your scallops. Make sure they are dry, add some pasture raised ghee to your cast iron. Place the scallops on the hot surface. You'll want to sear each side for 2-3 minutes. Don't move the scallops once you place them. This will give your scallops that perfect brown sear.
• Finally, plate your scallops around the wild rice. I typically give 2-3 per person. Garnish with fresh parsley and enjoy!

SCALLOPS WITH RICE

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.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Steps:

• Pat scallops dry, then season on all sides with ½ tsp. salt.
• Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
• Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
• Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SCALLOPS AND WILD RICE

Steps:

• Cook rice according to package. Set aside. Combine buter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done - about 6 - 8 minutes. Serve over cooked rice.