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.
LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
GRILLED SCALLOPS WITH KALE AND OLIVES
Cook scallops on the grill, and they'll stand up to stronger flavors like kale and olives in this hearty grilled salad. You'll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn't overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, vegetables, appetizer, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.
- Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
This again is one of my GO TO meals. Easy, quick, elegant and perfect for every day or entertaining. It is so flavorful and still so pretty when you serve it. It is light with fresh citrus flavors and a quick cooking dish which makes this a breeze to make. Serve this with some fresh bread, weather you make it yourself or not. I would love this with a nice citrus salad. Even a mix of mango, papaya, pineapple and kiwi would also be nice. Something that reminds me of summer. NOTE: This is a 4 step dish, but just read the recipe through ... it isn't hard trust me. Rice takes 5 minutes in the microwave (and you can use the same bowl you will serve it in), saute kale in 5 minutes, sear the scallops in the same pan let rest 5 minutes while you make some sauce ... again in the same pan and then serve all together. Makes clean up easy for a week night. A bed of flavorful rice, topped with tangy garlic kale, topped with fresh seared scallops and a wonderful lemon sauce to tie it all together. You can make each component on it's own, but this is wonderful all together. I hope you give it a try.
Provided by SarasotaCook
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Scallops -- Bring the scallops to room temperature while you start the other side dishes.
- Rice -- I used Jasmine, just the boil in bag rice. Now you can use any rice you want or have on hand. But I was in a hurry and this in the cabinet, and it works just fine. Five minutes in the microwave in a bowl of water and it is so quick and easy, why not? Just follow the directions on the box or bag. This recipe serves 4 so I like about 1/2 cup per serving. I actually used 2 bags. But again, use anything you want.
- After the rice is done, add butter, thyme, scallions, salt and pepper to taste, lemon zest, lemon juice. Mix well and cover and set to the side. It is done. You can reheat for 30 seconds in the micro if necessary. But it should stay warm covered.
- Kale -- In a large saute pan (non stick is NOT preferred). Add butter and olive oil. Bring to medium high heat and add the garlic and shallot and saute until slightly soft, 1-2 minutes. Add the kale and chicken broth and cook until slightly wilted it only takes a couple of minutes. Then add the vinegar, salt and pepper and remove to a bowl, cover and set to the side.
- Scallops -- In the same pan you cooked the kale in after lightly wiping clean, melt olive oil and butter. Pat your scallops dry and salt and pepper well. Cook on medium high heat until nice and golden brown on one side and then flip. Don't move them around, just let them get a cut crust on the first side before flipping. At least 2-3 minutes. Once flipped the other side doesn't take that long. Remove and cover with foil.
- Sauce -- In that same pan (we are saving pots and pans with this dish) add the white wine to deglaze the pan, reduce the heat to medium / medium low and add the chicken broth, thyme, lemon zest, salt, pepper and cream. Cook 2-3 minutes still on medium heat. Remove from the heat and add in the lemon juice. Heat just a minute and check seasoning. Adjust if necessary.
- Serving -- Add a spoon of the rice on each plate about 1/2 cup, then top with the kale, and top it off with the seared scallops. Drizzle with the creamy lemon sauce and enjoy! That is just perfect.
- It may seem like a lot -- but each part is very quick and very easy. When I make this I just get everything ready as it goes so quick.
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.
CREAMED SCALLOPS AND MUSHROOMS WITH RICE
Categories Milk/Cream Mushroom Rice Shellfish Valentine's Day Quick & Easy Dinner Seafood Scallop Winter Anniversary Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
- Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
- Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.
More about "creamy lemony scallops over kale and jasmine rice food"
GARLIC BUTTER RICE WITH KALE | RECIPETIN EATS
From recipetineats.com
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE …
From therecipecritic.com
LEMON BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
10 BEST SEA SCALLOP AND RICE RECIPES - YUMMLY
From yummly.com
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
From pinterest.com
LEMON BUTTER SCALLOPS OVER PARMESAN RISOTTO RECIPE
From kitchenswagger.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
CREAMY RICE WITH SCALLOPS RECIPE | SOUTHERN LIVING
From southernliving.com
CREAMY LEMON GARLIC SCALLOPS – MESS IN THE KITCHEN
From messinthekitchen.com
SEARED SCALLOPS WITH LEMON ORZO RECIPE | MYRECIPES
From myrecipes.com
LEMONY KALE RICE - GRACIOUS VEGAN
From graciousvegan.com
SEARED SCALLOPS WITH CREAMY LEMON-GARLIC SAUCE
From makegoodfood.ca
SEARED SCALLOPS WITH LEMON BROWN RICE, SAUTéED KALE ... - KATE …
From kateflowerfood.com.au
SEARED SCALLOPS WITH LEMON-HERB RICE | SOUTHERN LIVING
From southernliving.com
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE | FOOD.COM
From pinterest.co.uk
SCALLOPS RICE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY BAY SCALLOPS OVER SAFFRON RICE RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT CREAMED KALE AND SCALLOPS - FOODFOUNDATION.COM
From foodfoundation.com
CREAMY SCALLOPS AND RICE - THERESCIPES.INFO - THERECIPES
From therecipes.info
SCALLOP RECIPES OVER RICE - THERESCIPES.INFO
From therecipes.info
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE
From worldbestfishrecipes.blogspot.com
THAI SCALLOPS IN SAKE LEMON SAUCE OVER JASMINE RICE
From cuisinart.com
SCALLOPS WITH LEMON SAGE CREAM SAUCE & SCARBOROUGH FAIR RICE …
From wineboxgardener.com
SCALLOPS OVER CARAMELIZED CAULIFLOWER AND JASMINE RICE
From tedkennedywatson.com
SEARED SCALLOPS OVER WILTED SPINACH & JASMINE RICE
From theblondcook.com
CREAMY GARLIC SCALLOPS (LEMON PARMESAN SAUCE) - COOKED BY JULIE
From cookedbyjulie.com
CREAMY LEMONY SCALLOPS, OVER KALE AND JASMINE RICE RECIPE
From pinterest.co.uk
SCALLOPS WITH COCONUT RICE & KALE - COOKING WITH COIT
From cookingwithcoit.com
PARMESAN KALE RISOTTO WITH SCALLOPS FOR TWO - FORK IN THE KITCHEN
From forkinthekitchen.com
CAJUN BAY SCALLOPS OVER SPICY SPANISH RICE – A WORLDLY DISH
From rosemarieskitchen.website
MEAL KIT DELIVERY MENU | GOODFOOD
From makegoodfood.ca
SEARED SCALLOPS WITH COCONUT RICE AND SAUTéED KALE - MIKE LUTZ
From mikelutz.org
SCALLOPS, RISOTTO, AND DOUBLE CHOCOLATE: RECIPES FOR ... - EDIBLE …
From edibleeastend.com
LEMON-SHALLOT SCALLOPS WITH KALE - DELICIOUS LIVING
From deliciousliving.com
CREAMY LEMON GARLIC PAN SEARED SCALLOPS - SALT & LAVENDER
From saltandlavender.com
JASMINE RICE & SEARED SEA SCALLOPS - TASTY KITCHEN
From tastykitchen.com
CAJUN STYLE SCALLOPS OVER RICE - JMORE
From jmoreliving.com
10 BEST BAY SCALLOPS WITH RICE RECIPES - YUMMLY
From yummly.com
CREAMY LEMONY SCALLOPS OVER KALE AND JASMINE RICE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love