Scallops and Wild Rice
Elevate your dinner table with the elegant and flavorful combination of Scallops and Wild Rice! This recipe pairs tender, golden-seared scallops with the nutty richness of wild rice, creating a dish that's as nutritious as it is delicious. The scallops are cooked to perfection in a luscious garlic butter sauce infused with fresh parsley and a bright hint of lemon, adding a gourmet touch to every bite. Meanwhile, the wild rice serves as a hearty, earthy base, making this meal both satisfying and refined. Perfect for weeknight dinners or special occasions, this dish is ready in under an hour and boasts a balance of simplicity and sophistication. Serve with fresh lemon wedges and additional parsley for a restaurant-quality presentation that will impress every guest. Keywords: scallops and wild rice recipe, seared scallops, garlic butter sauce, easy seafood dinner, gourmet wild rice recipe.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Wild rice
- 2.5 cups Water
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 12 large Scallops
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
Instructions
Rinse 1 cup of wild rice under running water and drain.
In a medium saucepan, bring 2.5 cups of water to a boil. Add 0.5 teaspoon of salt and the rinsed wild rice.
Reduce heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and liquid is absorbed.
While the rice is cooking, pat the 12 large scallops dry with paper towels and season both sides with a pinch of salt, ground black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet, ensuring they are an inch apart to avoid steaming. Sear each side for about 2 minutes until golden brown. Remove the scallops and set aside.
In the same skillet, reduce heat to medium and add 2 tablespoons of butter.
Mince 2 cloves of garlic and sauté in the butter for 1-2 minutes until fragrant.
Stir in 1 tablespoon of lemon juice and 2 tablespoons of chopped parsley, creating a garlic butter sauce.
Return the scallops to the skillet and spoon the sauce over them. Cook for another 1-2 minutes to heat through.
Fluff the wild rice with a fork and divide it among four plates.
Place three scallops on each plate and drizzle with the garlic butter sauce.
Garnish with a sprinkle of parsley and a wedge of lemon, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 378 mg | 8% | |
*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.
