Scallopsandwildrice Recipes
SCALLOPS WITH RICE
Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.
Provided by Cooking Beast
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Assemble and prepare all ingredients
- In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
- In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
- In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
- Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
- Stir in scallops, cover, and bake for an additional 10 minutes.
SCALLOPS AND WILD RICE
I have had this recipe for years. It's really easy, but tastes like something special. Add a green salad or fruit salad for a complete meal. Cook time does not include rice preparation.
Provided by Julie F
Categories Long Grain Rice
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to package. Set aside. Combine buter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done - about 6 - 8 minutes. Serve over cooked rice.
CAJUN SCALLOPS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
- Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
- Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.
More about "scallopsandwildrice recipes"
SEARED SCALLOPS WITH CITRUS TRIO + WILD RICE
From bigflavorstinykitchen.com
- Prepare wild rice: Place water and salt in a medium saucepan and bring to a boil. Stir in rice and garlic. Reduce heat and simmer, covered, until the rice is tender (about 40-45 minutes). Remove lid, stir in spinach and cook for an additional 5 minutes. Drain off any excess liquid.
- Assemble citrus trio: Cut orange, grapefruit and Honeybell into supremes over a medium bowl, catching any of the juice that drips out. Squeeze any excess juice from the membranes into the bowl as well. Strip the leaves from the thyme and add them to the bowl, along with the honey, oil, salt and pepper. Toss gently to combine.
- Sear the scallops: Pat scallops dry with a paper towel. Season with salt and pepper on both sides. Heat oil and butter in a medium non-stick skillet over medium-high heat. Once hot, place scallops in the skillet, making sure they aren’t touching each other, and sear for about 90 seconds. Flip scallops and cook for another 90 seconds, using a spoon to baste with the melted butter/oil mixture as they finish cooking. You’re looking for them to have a golden brown crust on both sides, but still be tender and translucent on the inside. Remove from the skillet onto a paper towel-lined plate.
- To assemble: Place a few scoops of rice on 2 plates. Top each pile of rice with 3 scallops and a some of the citrus salad, spooning over extra juice as desired. Top with toasted hazelnuts and serve. Enjoy!
RICE COOKER RECIPE: SCALLOPS AND RICE - ONOLICIOUS …
From onolicioushawaii.com
SCALLOPS AND WILD RICE RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH LEMON-HERB RICE - SOUTHERN LIVING
From southernliving.com
10 BEST SCALLOPS WITH WILD RICE RECIPES - YUMMLY
From yummly.com
SCALLOPS WITH CREAMY WILD RICE AND MUSHROOMS | MY …
From youtube.com
SEARED SCALLOPS WITH VEGETABLE STIR FRY, WILD RICE,
From danspapers.com
SCALLOPS AND WILD RICE - RECIPE - COOKS.COM
From cooks.com
SCALLOPS AND WILD RICE - RECIPE GOLDMINE
From recipegoldmine.com
PAN-SEARED SCALLOPS WITH BUTTERY RICE AND LEMON …
From ricecookerjunkie.com
ONE PAN GHEE SCALLOPS & WILD RICE - GIRLS WHO EAT
From girlswhoeat.com
SCALLOP FRIED RICE | WEST COAST WILD SCALLOPS
From wildscallops.ca
SEARED SCALLOPS WITH WILD RICE PILAF - RECIPES - BACON POWERED
From baconpowered.com
SCALLOPS WITH CLEMENTINES AND WILD RICE — MONA DOLGOV
From monadolgov.com
SCALLOPS AND WILD RICE RISOTTO WITH WILD MUSHROOMS RECIPE
From gourmetpedia.net
8 SCALLOPS WITH WILD RICE RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
17 GOURMET RECIPES THAT LOOK COMPLICATED BUT AREN’T
From fooddrinklife.com
JUMBO SEARED SCALLOPS AND WILD RICE - BREAKING BREAD INSTEAD
From breakingbreadinstead.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love