Spicy Scallops With Vegetable Rice Pilaf Food

SPICY STIR-FRY WITH SCALLOPS

Spicy Stir-Fry with Scallops image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tablespoons peanut oil
1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
1 1/2 tablespoons cornstarch
1 tablespoon minced fresh ginger
About 2 teaspoons sriracha (more or less to taste)
1 pound scallops (16/20), cleaned
One 15-ounce can baby corn, cut in half crosswise
1 yellow summer squash, diced
1 head broccoli, cut into florets
8 ounces fresh snow peas, trimmed
1 Fresno or Thai chile, sliced thin
Jasmine rice, for serving
3 scallions, sliced thin
1/4 cup fresh cilantro leaves

Steps:

Heat a large nonstick skillet over medium-high heat and add the peanut oil.
In a bowl, mix together the soy sauce, vinegar, brown sugar, cornstarch, ginger and sriracha. Set aside.
Add the scallops to the skillet and sear until nice and browned, 2 minutes per side. Remove to a plate.
Crank up the heat to high. Add the baby corn, squash and broccoli and cook, stirring everything around, for 2 minutes. Then add the snow peas and chile pepper and continue to cook for about 1 minute.
Give the reserved sauce a quick stir and add it to the skillet along with 1/2 cup water. Continue to cook until the sauce thickens, about a minute or two. Add the scallops back to the skillet and gently stir to coat them in the sauce.
Serve immediately over rice and garnish with the scallions and cilantro.

AWESOME RICE PILAF

Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

Ingredients

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

TASTY SPICY RICE PILAF

Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

SAUTEED SCALLOPS WITH VEGETABLES

Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Scallop Rice Bowls With Crunchy Spice Oil image

The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.

Provided by Anna Stockwell

Categories Scallop Ginger Kale Avocado Rice Dinner Spice Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 lb. dry sea scallops, side muscles removed
1 tsp. kosher salt, divided
1 tsp. finely grated peeled ginger
3 Tbsp. vegetable oil, divided
2 bunches Tuscan kale, ribs and stems removed
1 avocado, sliced
Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

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.

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