Scallop Purleau
Dive into the savory Southern charm of Scallop Purleau, a one-pot rice dish brimming with flavor and elegance. Perfectly seared sea scallops take center stage, their golden caramelization adding depth to the hearty base of long-grain white rice infused with chicken or seafood stock. Aromatics like diced onion, bell pepper, celery, and garlic create a fragrant foundation, while smoked paprika and optional cayenne pepper offer a gentle warmth. Toasted rice is simmered to fluffy perfection alongside a bay leaf, creating a dish that's rich, comforting, and effortlessly impressive. Finished with fresh parsley and a hint of citrus from lemon wedges, this delicate yet robust meal is ideal for seafood lovers and a stunning centerpiece for dinner parties. Easy to prepare and ready in under an hour, Scallop Purleau brings coastal-inspired sophistication to your table.
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Recipe Information
Ingredients
- 1 pound Large sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1.5 cups Long-grain white rice
- 3 cups Chicken or seafood stock
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional for heat)
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Lemon wedges (for serving)
Instructions
Pat the scallops dry with a paper towel to remove excess moisture. Sprinkle them with a pinch of salt and black pepper on each side and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pot over medium-high heat.
Sear the scallops in batches, cooking 2-3 minutes per side until they are golden brown and caramelized. Remove the scallops from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter.
Sauté the diced onion, bell pepper, and celery until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rice to the skillet, stirring to coat it evenly with the vegetable mixture. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken or seafood stock, then add the bay leaf, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together, bring to a simmer, and reduce the heat to low.
Cover the skillet with a tight-fitting lid and let the rice cook undisturbed for 18-20 minutes or until the liquid is absorbed and the rice is tender.
Once the rice is cooked, gently fold in the seared scallops along with the chopped parsley. Allow the scallops to warm through for 1-2 minutes.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper if necessary.
Serve the Scallop Purleau hot, garnished with additional parsley and lemon wedges on the side for a citrusy finish.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
