Scallops with Rice
Elevate your dinner table with this elegant yet approachable recipe for Scallops with Rice. Perfectly seared golden sea scallops sit atop a bed of fragrant, buttery white rice infused with sautéed onion, garlic, and chicken broth. The dish is finished with a bright and silky lemon-butter sauce that ties all the flavors together. Ready in just 45 minutes, this restaurant-quality meal is ideal for date nights or special occasions but simple enough for weeknight cooking. Garnished with fresh parsley for a pop of color and freshness, this recipe creates a harmonious blend of textures and flavors that’s sure to impress. Keywords: scallops and rice recipe, seared scallops, lemon butter sauce, easy dinner recipes, seafood and rice recipes.
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Recipe Information
Ingredients
- 16 pieces Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic
- 1 cup White rice
- 2 cups Chicken broth
- 0.5 cup Onion
- 2 tablespoons Parsley
- 1 tablespoon Lemon juice
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper per side.
Mince the garlic and dice the onion. Set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the white rice and toast it lightly for 1-2 minutes. Then pour in 2 cups of chicken broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, sear the scallops for 2-3 minutes per side, making sure not to overcrowd the pan. They should develop a golden crust. Remove the scallops and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter and stir in 1 tablespoon of freshly squeezed lemon juice to deglaze the pan. Set the sauce aside.
Fluff the cooked rice with a fork and stir in the chopped parsley. Taste and adjust seasoning if needed.
To serve, plate a portion of rice and top it with 4 scallops per plate. Drizzle the lemon-butter sauce over the scallops. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 6828 mg | 297% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2297 mg | 49% | |
*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.
