Best 4 Scallops Shrimp With Yellow Rice Recipes

Embark on a culinary journey to the vibrant shores of the Caribbean with our delectable Scallops and Shrimp with Yellow Rice recipe. This tantalizing dish is a symphony of flavors, textures, and colors that will transport your taste buds to the sun-kissed beaches of the tropics. Succulent scallops and tender shrimp, bathed in a rich and flavorful sauce, rest atop a bed of fluffy yellow rice, infused with the vibrant hues and aromas of saffron and turmeric. Accompaniments like sautéed bell peppers and onions add a delightful crunch and sweetness, while a sprinkle of fresh cilantro brings a burst of aromatic freshness. Prepare to indulge in a Caribbean feast that will leave you craving for more. In addition to the main recipe, this article also offers variations using different types of seafood, such as lobster or fish, and introduces alternative cooking methods, including grilling or baking, to suit your preferences. Whichever way you choose to prepare it, this Scallops and Shrimp with Yellow Rice dish promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS AND SHRIMP WITH YELLOW RICE

Scallops and Shrimp With Yellow Rice image

This recipe comes from a TOH Healthy Cooking magazine. The contributer is Lillian Charves. I like seafood and also like that the rice gets it's yellow color from tumeric instead of saffron-which I can't justify the cost of buying.

Provided by Zaney1

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 cup long-grain rice, uncooked
1/2 teaspoon ground turmeric
1 (14 1/2 ounce) can chicken broth
3/4 cup water
1/2 lb medium shrimp, uncooked, peeled and deveined
1/2 lb bay scallop
1 cup frozen peas
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, saute onion and garlic in oil until tender.
Add rice and tumeric.
Stir to coat.
Stir in broth and water.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes or until rice is tender.
Stir in shrimp, scallops, peas, salt and pepper.
Return to a boil.
Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.

Nutrition Facts : Calories 342.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 105.2, Sodium 711.7, Carbohydrate 48.4, Fiber 2.7, Sugar 3.9, Protein 28.9

SHRIMP AND SCALLOP STIR-FRY

Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories Seafood Shellfish Scallops

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

SHRIMP AND SCALLOP EASY PAELLA

Shrimp and Scallop Easy Paella image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.

SHRIMP & SCALLOPS WITH RICE IN CREAMY CASSEROLE

Shrimp & Scallops With Rice in Creamy Casserole image

Make and share this Shrimp & Scallops With Rice in Creamy Casserole recipe from Food.com.

Provided by Flipgirl30

Categories One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons butter
6 tablespoons flour
2 cups milk
1 pinch salt
1/2 lb shrimp, peeled
1/4 lb scallops
1/4 cup wine or 1/4 cup sake
1 tablespoon butter
1/2 yellow onion, minced
1/2 cup white mushroom, minced
1/2 teaspoon garlic, minced
salt and pepper, to taste
2 cups cooked rice
1 cup shredded monterey jack cheese
1 tablespoon chopped parsley

Steps:

Preheat oven to 350°F; butter 8-inch square baking dish and set aside.
In a sauté pan, melt butter until it foams and add flour slowly to form a paste. Slowly add milk and stir until sauce coats spoon, about 5-7 minutes Add salt. Remove from heat and set aside.
Marinate shrimp, scallops in wine for 10 minutes In a sauce pan, sauté onion until soft, then add mushrooms.
Add shrimp, scallops and wine and stir to coat with onions. Add garlic, salt and pepper and cook until shrimp and scallops are cooked, about 5 minutes
Remove pan from heat and drain liquid into a 2 cup glass measuring cup. Set aside. Add enough white sauce to the shrimp liquid to make 2 cups.
Put rice in prepared baking dish. Top with shrimp mix. Pour white sauce on top until shrimp and rice are covered. Sprinkle cheese on top. Bake 10-12 minutes until bubbly and cheese melts. Garnish with parsley and serve hot.

Nutrition Facts : Calories 1152.6, Fat 57.2, SaturatedFat 35.1, Cholesterol 400.4, Sodium 1054.5, Carbohydrate 88.7, Fiber 1.8, Sugar 2.1, Protein 63.1

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
Use Fresh Seafood: Fresh seafood is essential for this dish. If you can, buy it the same day you plan to cook it.
Don't Overcook the Seafood: Seafood cooks quickly, so it's important not to overcook it. Cook the shrimp and scallops for just a few minutes per side, or until they are cooked through.
Use a Good Quality Yellow Rice: The yellow rice is an important part of this dish, so it's worth using a good quality rice. Look for a brand that is specifically labeled for paella or yellow rice.
Let the Rice Rest: After the rice is cooked, let it rest for a few minutes before serving. This will help the rice absorb the flavors of the other ingredients.

Conclusion:

This scallops and shrimp with yellow rice is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender seafood, flavorful rice, and vibrant vegetables creates a dish that is both satisfying and visually appealing. With a little planning and preparation, you can create a restaurant-quality meal in your own home.