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.
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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 |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 0.7 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2138 mg | 45% | |
*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.
