Scallop Tea Rice Recipes

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CAJUN SCALLOPS AND RICE



Cajun Scallops and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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.

SCALLION RICE



Scallion Rice image

Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 6

1 tablespoon olive oil
4 scallions, thinly sliced
1 1/2 cups long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and ground pepper
2/3 cup chopped (packed) fresh cilantro leaves

Steps:

  • In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
  • Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
  • Fluff with a fork; fold in cilantro.

Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g

CURRY SCALLOPS AND RICE



Curry Scallops and Rice image

Buttery scallops, colorful pepper strips and a fast rice mix tinged with curry...what's not to love about this stress-free main dish? -Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (6-1/4 ounces) curry rice pilaf mix
1/4 cup butter, divided
1-1/2 pounds sea scallops
1 package (14 ounces) frozen pepper strips, thawed and chopped
1/4 cup minced fresh parsley
1/4 teaspoon salt

Steps:

  • Prepare pilaf mix according to package directions, using 1 tablespoon butter., Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley and salt.

Nutrition Facts : Calories 431 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 998mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

SCALLOPS POACHED IN CHAMOMILE TEA



Scallops Poached in Chamomile Tea image

Provided by Food Network

Categories     appetizer

Time 45m

Number Of Ingredients 9

9 tablespoons rice vinegar
5 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber
1 quart water
1 ounce chamomile tea, loose
1 pound fresh scallops
Salt and fresh ground pepper

Steps:

  • In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes.
  • Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers

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

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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