Lunch & Dinner

Rice with Scallops Recipe – Recipes From Chef

Name: Rice with Scallops Recipe – Recipes From Chef
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 16 ounces small bay scallops, thoroughly dried with paper towels; 3 cups chilled, cooked rice; 2 cups frozen mixed vegetables; 2 cloves garlic, finely minced; 2 large eggs, lightly beaten and seasoned with a pinch of salt; 1 tablespoon extra virgin olive oil; Kosher salt and freshly cracked black pepper, to taste; 2 tablespoons low-sodium soy sauce; 1 green onion, thinly sliced; 2 teaspoons toasted sesame oil; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger, grated

Rosa Crumley March 21, 2025

Servings: 4 Total Time: 20 mins Difficulty: Intermediate

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When I think about the delightful combination of rice and scallops, my mind dives into a world of flavor that is incredibly satisfying. It’s like placing a well-chosen piece of art in your home—simple yet vibrant.

As a registered dietitian and enthusiastic home cook, I’ve spent countless hours honing recipes that not only taste great but are also incredibly nourishing. Imagine yourself sitting down to a comforting plate of scallops atop fluffy rice.

Today, I’m going to guide you through this culinary adventure, sharing everything from ingredients to the stories behind the dish.

What is Rice with Scallops?

Rice with scallops is essentially a dish that combines tender, sweet scallops with nutty rice and colorful vegetables. The flavor profile of the scallops pairs beautifully with rice, creating a balanced plate.

While this dish can be dressed up for an elegant dinner, it also makes for a delightful weeknight meal. Don’t be surprised if you find yourself craving it repeatedly; there’s just something about the combination that feels both gourmet and comforting.

Why You’ll Love This Rice with Scallops

When I first made this dish, I was captivated by how easy it was to pull together. The sweetness of the scallops complements the earthiness of the rice. Plus, you get a hearty dose of veggies—a bonus, especially if you’re aiming to balance your meals.

What’s more, it’s versatile. You can add various vegetables or spices depending on your mood. Whether you’re hosting a dinner party or preparing a family meal, this dish will impress your guests and satisfy your loved ones.

The Ingredients

For this dish, you’ll need a few simple ingredients. It doesn’t require anything overly fancy, yet each component plays a crucial role in bringing the dish to life.

16 ounces small bay scallops, thoroughly dried with paper towels
3 cups chilled, cooked rice
2 cups frozen mixed vegetables
2 cloves garlic, finely minced
2 large eggs, lightly beaten and seasoned with a pinch of salt
1 tablespoon extra virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
2 tablespoons low-sodium soy sauce
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon fresh ginger, grated

Step by Step Instructions

Let’s break down the preparation of this delightful dish step by step.

Step 1: Prepare the Rice

If you don’t have leftover rice, start by cooking it. Rinse your rice under cold water first, then combine it with water in a pot (1 cup rice to 2 cups water is a good ratio).

Bring it to a boil, cover, and reduce the heat to low. Let it simmer for about 18 minutes. Once done, fluff it with a fork and let it cool.

Step 2: Dry the Scallops

Before cooking, it’s essential to dry the scallops thoroughly with paper towels. This step prevents them from steaming when they hit the pan. A good sear enhances their natural sweetness.

Step 3: Sauté the Garlic and Veggies

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic first, sautéing it until it’s fragrant—about 30 seconds. Then, toss in the frozen mixed vegetables. Stir and cook until they’re heated through, adding a splash of salt and pepper for flavor. This should take about 5 minutes.

Step 4: Cook the Scallops

Once the vegetables are cooked, push them to one side of the skillet. In the cleared space, add the scallops.

Cook them undisturbed for 2-3 minutes. Flip the scallops using tongs, and let them cook for another 2 minutes until they become opaque and golden.

Step 5: Incorporate Rice and Seasoning

With the scallops and veggies nicely cooked, it’s time to add the chilled rice. Break apart any clumps while adding it to the skillet. Pour in the soy sauce, sesame oil, rice vinegar, and grated ginger. Stir everything together and make sure it’s heated through, about 3 to 5 minutes.

Step 6: Add the Egg

Push the mixture to one side of the skillet again and pour the beaten egg into the empty space. Stir the egg while it cooks, then mix it into the rice and scallops as soon as it’s fully cooked.

Step 7: Final Touches

Finally, stir in the green onions. Give everything a good mix, and adjust seasoning if needed.

And voilà! Your rice with scallops is ready to serve.

Tips & Tricks

Use Fresh Scallops: If you can, fresh scallops bring more flavor compared to frozen ones.
Don’t Rush the Searing: Allow scallops to develop a crust for the best flavor.
Add Crunch: A sprinkle of toasted nuts or seeds enhances the texture.
Vegetable Variety: Use what you have on hand; broccoli, bell peppers, or snap peas would work beautifully.
Make Ahead: Prep the rice and chop the veggies ahead of time to streamline cooking.

Can I Store Rice with Scallops?

Yes, you can store this dish in an airtight container in the fridge. It stays fresh for up to 2-3 days. Reheat in the microwave or on the stovetop.

What Can I Serve with Rice with Scallops?

Pair this dish with a light salad, such as a cucumber and tomato salad dressed with lemon and olive oil. A chilled glass of white wine, like Sauvignon Blanc, elevates the dining experience. You might also consider serving some crusty bread to soak up any leftover sauce.

Variations

Give your rice with scallops a little twist. Here are some ideas:

Coconut Rice: Substitute regular rice with coconut rice for an extra layer of flavor. Just replace some of the water with coconut milk during cooking.
Spicy Scallops: Add chopped jalapeños or a dash of sriracha to kick things up a notch.
Herbed Rice: Mix in fresh herbs like basil or cilantro for a refreshing taste.
Lemon Zest: A sprinkle of lemon zest before serving brightens up the entire dish.
Creamy Variation: Stir in a bit of cream at the end for a creamy texture that changes the profile dramatically.

Conclusion

There you have it—rice with scallops turned into a delightful story of flavors and textures. This dish is easy to prepare, commendable in its adaptability, and frankly, it’s delicious. I’ve found that it’s perfect for busy weekdays or elegant gatherings.

Whether you’re new to cooking or seasoned in the kitchen, this recipe provides a satisfying experience. So roll up your sleeves, put on your apron, and give it a try. You may just discover a new favorite! Happy cooking!

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Rice with Scallops Recipe – Recipes From Chef

Author: Rosa Crumley Cuisine: Asian Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 4 Calories: 392 kcal

Best Season: Suitable throughout the year

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