Spicy Scallops With Vegetable Rice Pilaf Recipes

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SCALLOPS WITH RICE PILAF RECIPE



Scallops with Rice Pilaf Recipe image

Provided by ambroserw

Number Of Ingredients 15

1 t Olive oil
1/2 C Onion, chopped
1/2 C Mushrooms, sliced
1/2 C Rice, long grain
1 C Chicken broth
1/4 t saffron
1 C Peas, frozen
2 T Parmemsean cheese
3/4 lb Scallpos
2 t Olive oil
1/2 T Flour
1/2 C vermouth
1/2 C chicken broth
2 T cream
S & P

Steps:

  • For Pilaf: Saute onions/mushrooms in oil 3 min. Add rice for 1 min.Add broth and saffron, bring to simmer, cover 10 min. Add peas for 3 min or more until liquid absorbed. sprinkle with cheese. For Scallops: Heat oil add Scallops 2 1/2 min per side. Remove. Add flour and vermouth over high until absorbed in half. Add broth reduce again. Remove from heat, add cream, S&P. Then acallops about 1/2 min.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL



Scallop Rice Bowls With Crunchy Spice Oil image

The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer's worth of flavor in seconds.

Provided by Anna Stockwell

Categories     Scallop     Ginger     Kale     Avocado     Rice     Dinner     Spice     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 7

1 lb. dry sea scallops, side muscles removed
1 tsp. kosher salt, divided
1 tsp. finely grated peeled ginger
3 Tbsp. vegetable oil, divided
2 bunches Tuscan kale, ribs and stems removed
1 avocado, sliced
Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

Steps:

  • Pat scallops dry, then season on all sides with ½ tsp. salt.
  • Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
  • Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
  • Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

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