CURRY SCALLOPS AND RICE
Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.
Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.
GRILLED SEA SCALLOPS WITH SAFFRON RICE RECIPE
Sea scallops are one of the easiest and most flavorful seafood to grill. Care must be taken not to overcook them, lest they become rubbery. The George Foreman Basic Grill is a perfect solution to not overcooking scallops.
Provided by Jason
Time 32m
Yield 2
Number Of Ingredients 14
Steps:
- Thoroughly rinse the rice in a large sieve or small holed colander under cold running water until it runs clear. Shake the sieve to get rid of the excess water.
- In a small pot with a lid, heat the oil and garlic over medium. Add the rice and stir to toast, approximately 3 to 4 minutes.
- Add the chicken broth to cover the rice approximately 1/2 inch. Add the saffron threads. Bring the broth to a boil. Lower the heat to a simmer and cover the pot. Simmer for 13 minutes. Add the peas and simmer for 2 or 3 more minutes until all the broth is absorbed and the rice is soft and golden.
- Remove from the heat and let the rice rest another 5 minutes with the lid on.
- Add the lemon zest and fluff the rice lightly with a fork. Season with salt and pepper. (While the rice is resting, preheat your Foreman Grill).
- Preheat the grill to high while your rice is resting. Pat the scallops dry while the grill is heating up.
- Mix the butter and EVOO together well. Brush or coat the hot grill with the fat, top and bottom. Add the scallops immediately and close the lid on the grill. Grill the scallops until just opaque and milky white with a nice sear on the outside. This will take approximately 1-1/2 to 3 minutes. Check at 1-1/2 minutes. If not done rotate them 45 degrees just to add some cross grill marks.
- Serve the scallops on the saffron rice with a little salt and pepper and a squeeze of lemon juice.
PAN SEARED SCALLOPS WITH SAFFRON RICE
Provided by By © 2000 Jane Bonacci, The Heritage Cook. All rights reserved.
Yield 4
Number Of Ingredients 26
Steps:
- Make Saffron Rice: Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over medium-high heat. Stir in remaining rice ingredients. When stock is boiling, stir in the rice. Return to a boil, cover tightly, and reduce heat to low. Cook 12 to 15 minutes or until most of the liquid has been absorbed. Without stirring, turn off the heat and, with the lid on, leave the pot on the burner another 5 to 10 minutes. The residual heat will finish cooking the rice. You can keep the rice warm for an hour or more if you need to hold it. Stir in peas if using. Before serving, fluff with two forks. Adjust seasonings, adding a little salt or another squeeze of lemon juice if needed. While the rice is cooking, saute the scallops and mushrooms: In a large skillet, heat olive oil and butter together over medium-high heat until just starting to smoke. Quickly add half of scallops to pan, flat side down. When the first side is golden brown, flip over and cook for another minute. Transfer to a baking dish. Repeat with remaining scallops, adding more oil or butter if needed. Having a hot pan will give you the best results. Tent scallops with foil to keep warm. In the same skillet, saute mushrooms and shallot in the butter until they release their liquid and some of it has evaporated. You want the mushrooms to still be a little firm. Set on a back burner and cover to keep warm. Make the Butter-Wine Sauce: Heat wine, lemon juice, zest, garlic, shallots, and thyme sprigs in a saucepan over medium-high heat until the liquid boils, then lower the heat to medium-low and continue simmering until the liquid has reduced down to about 2 tbsp, about 10 minutes. (To help know when you've reduced the sauce enough, place 2 tbsp water in a small bowl and use it to estimate the volume.) You can make the sauce to this point and hold it for up to a day. Reheat before continuing. Remove thyme sprigs, reduce the heat to low, and start adding the pieces of butter, one or two at a time, whisking rapidly. As the butter melts, add more pieces whisking constantly. When you only have a few pieces left, remove pan from heat and whisk in the last few pieces. The finished sauce should be thick and smooth. Season to taste with salt. Add scallops to sauce to reheat them. To Plate: Place a mound of rice in center of plate and top with scallops. Pour sauce around the edge of plate and scatter mushrooms over the top. Decorate with a sprig of thyme if you like. Serve hot.
THAI CURRY SCALLOPS
Tender scallops are complemented with big, bold Thai flavors!
Provided by coupleinthekitchen
Categories Entrees
Time 20m
Number Of Ingredients 16
Steps:
- One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
- If you're not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
- Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
- Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
- Simmer for about 7 minutes. In a separate pan, sear your sous vide scallop for 1-2 minutes until a nice golden sear emerges.
- In a bowl, spoon the curry over a bed of jasmine rice and top with the scallops.
- Garnish with fresh herbs and lime wedges.
Nutrition Facts : Calories 287 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1833 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
SCALLOP FRIED RICE WITH XO SAUCE AND CRISPY GARLIC
This Scallop fried rice will blow your mind. It's not just the fresh bay scallops that make it a treat for seafood lovers, it's the XO sauce (and of course, the crispy garlic chips) that brings this scallop fried rice to another level.
Provided by Bill
Categories Rice
Time 20m
Number Of Ingredients 12
Steps:
- It's generally best to prepare the rice the day before, although you can also do it the same day. The best way to do this is to follow the directions on your rice cooker and use a little bit less water so the rice comes out just slightly drier than usual. Let the rice cool uncovered and use a fork to break it up and fluff it. You can also refrigerate it the night before and when you're ready to use it the next day, rinse your hands in water and carefully break up the clumps of rice. The water should prevent or minimize the rice sticking to your hands.
- Heat your wok until it just begins to smoke and add 1 tablespoon oil. Throw in the scallops and sear (without moving them) 60 seconds until they get some good color. Toss them around until they're just opaque and set aside on a plate. Beat the eggs with shaoxing wine and salt and set aside.
- Wash and dry your wok and heat it over low heat, with 2 tablespoons oil. Add the garlic and spread it around evenly. Let the garlic fry very slowly until they just turn golden. If it goes brown, it's already burned and bitter, so keep a constant watch on it! It should take about 5 minutes for the garlic to get crispy and just start to turn light golden. When they are ready, transfer the crispy garlic to a paper towel to drain and set aside.
- Leave the infused oil from the garlic in the wok, and raise the heat to medium high. Add the diced onions and stir-fry until translucent. Add in the rice to the onion mixture, and then pour the egg mixture evenly over all the rice. Immediately begin stirring constantly in a scoop and lift motion. This will leave all your rice coated in a thin layer of scrambled egg. After about 90 seconds of stirring, mix in the XO sauce. Season with salt and pepper to taste, and then add in the scallops and scallion. Toss for 30 seconds and serve with the fried garlic sprinkled over the top!
Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Protein 24 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 191 mg, Sodium 1092 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STEAMED SCALLOPS WITH VERMICELLI (HOW TO COOK SCALLOPS PART I)
Steps:
- In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
- Remove scallop meat from the shell, grasp with starch for several minutes and then wash in the running water to remove sands. If encounter any dirty bits, remove them. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
- Wash the shell carefully too with a brush.
- Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
- Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
- Heat 1 tablespoon of oil in a pan and sauté garlic until aroma, add white part of chopped spring onions to stir fry for around 1 minute. Remove the pan off the fire and add soy sauce, salt and sesame oil. Mix well to make the garlic sauce oil.
- Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
- Bring the water to a boiling and then continue to cook for 8 minutes. Transfer out and lay in serving plates. Garnish chopped spring onions on top.
- Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface. Scoop the hot oil to pour on the steamed scallops. Serve hot!
Nutrition Facts : Calories 239 kcal, Carbohydrate 22 g, Protein 10 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 1351 mg, ServingSize 1 serving
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.
SCALLOPS POACHED IN CHAMOMILE TEA
Steps:
- In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes.
- Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers
GARLIC BUTTER SCALLOP BOWLS
The butteriest, garlicky scallops ever! It just melts in your mouth! Served with the best cilantro lime rice + pico de gallo!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside. To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.
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