Best 2 Scallops With Rice Recipes
Scallops, a type of shellfish known for their delicate and succulent flavor, pair perfectly with a variety of dishes. In this article, we present three distinct recipes that showcase the versatility of scallops, offering a culinary journey that tantalizes your taste buds.
The first recipe, Seared Scallops with Lemon Butter Sauce, is a classic that highlights the natural flavors of the scallops. Pan-seared to perfection, the scallops are bathed in a luscious lemon butter sauce, creating a harmonious balance of tangy and rich flavors.
The second recipe, Scallops with Risotto, elevates the scallops to a gourmet level. Plump scallops are nestled atop a creamy and flavorful risotto, cooked with white wine, Parmesan cheese, and a touch of saffron. This dish is a testament to the culinary artistry that can be achieved with simple yet elegant ingredients.
Last but not least, the recipe for Scallops with Bacon and Asparagus brings together a symphony of flavors and textures. Pan-fried scallops are complemented by crispy bacon and tender asparagus, all tossed in a savory garlic butter sauce. This dish is a delightful blend of salty, smoky, and herbaceous flavors that will leave you craving more.
Whether you prefer the simplicity of seared scallops, the indulgence of scallops with risotto, or the harmonious fusion of flavors in scallops with bacon and asparagus, this article has a recipe that will cater to your culinary preferences. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that celebrates the delectable taste of scallops.
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.
CAJUN SCALLOPS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Tips:
- For the best results, use fresh, high-quality scallops. Choose scallops that are plump and have a sweet, briny smell.
- If you can't find fresh scallops, frozen scallops are a good option. Just be sure to thaw them properly before cooking.
- To prevent the scallops from overcooking, cook them quickly over high heat. Sear them for 2-3 minutes per side, or until they are golden brown and opaque.
- Don't overcrowd the pan when cooking the scallops. This will prevent them from cooking evenly.
- Use a non-stick pan to cook the scallops. This will help prevent them from sticking and breaking.
- Season the scallops with salt and pepper before cooking. You can also add other spices and herbs, such as garlic powder, paprika, or thyme.
- Serve the scallops immediately after cooking. They can be served with a variety of sides, such as rice, pasta, or vegetables.
Conclusion:
Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. When cooked properly, they are tender, juicy, and flavorful. This recipe for scallops with rice is a simple and easy way to enjoy this delicious seafood. The scallops are seared until golden brown and then served over a bed of fluffy rice. This dish is sure to please everyone at your table.
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