Spanish Scallops And Rice Recipes

CAJUN SCALLOPS AND RICE

Cajun Scallops and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

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.

SPANISH SCALLOPS AND RICE

Spanish Scallops and Rice image

Make and share this Spanish Scallops and Rice recipe from Food.com.

Provided by dicentra

Categories European

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

In a skillet, heat oil and butter together over medium heat until butter is melted.
Add onion and peppers and cook, stirring, 3 minutes.
Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
Add scallops and cook until just opaque throughout, 3-5 minutes.
Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

Nutrition Facts : Calories 476, Fat 36.3, SaturatedFat 18.6, Cholesterol 134.3, Sodium 586.5, Carbohydrate 15.3, Fiber 2, Sugar 4, Protein 23.9

SCALLOPS WITH RICE

Scallops With Rice image

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

Ingredients

4 tablespoons butter
2 medium onions, chopped
3 tablespoons oil (olive is good)
1 1/2 cups raw natural rice
1 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup dry white wine
1/4 teaspoon thyme
1 bay leaf, crumbled
1 1/2 lbs sea scallops
boiling water

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.

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