Cumin Scallops On Fiesta Rice Recipe

Name: Cumin Scallops On Fiesta Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; 1 1/4 cups water; 1/8 teaspoon ground turmeric; 1/2 cup uncooked long-grain rice; 1/2 teaspoon salt, divided; 1 1/2 teaspoons ground cumin; 1/8 teaspoon ground red pepper; 1/8 teaspoon black pepper; 1 tablespoon olive oil; 1/2 cup finely chopped poblano chili pepper; 2 tablespoons chopped fresh cilantro leaves; 1 small tomato, seeded and diced; Lime wedges (optional)

Servings: persons

1 1/2 pounds sea scallops
1 1/4 cups water
1/8 teaspoon ground turmeric
1/2 cup uncooked long-grain rice
1/2 teaspoon salt, divided
1 1/2 teaspoons ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 tablespoon olive oil
1/2 cup finely chopped poblano chili pepper
2 tablespoons chopped fresh cilantro leaves
1 small tomato, seeded and diced
Lime wedges (optional)

1
Rinse scallops, and pat dry with paper towels to remove excess moisture.
2
Bring water to a boil in a 1 1/2-quart saucepan over high heat; stir in turmeric and rice. Return to a boil; cover, reduce heat, and simmer 20 minutes.
3
Combine 1/4 teaspoon salt, cumin, red pepper, and black pepper. Sprinkle cumin mixture over scallops; toss gently.
4
Heat 1/2 tablespoon olive oil in a large nonstick skillet, tilting pan to coat bottom. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining oil and scallops.
5
Add 1/4 teaspoon salt, poblano pepper, cilantro, and tomato to cooked rice. Serve with lime wedges, if desired.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, 1 1/4 cups water, 1/8 teaspoon ground turmeric, 1/2 cup uncooked long-grain rice, and more.

Yes, Cumin Scallops On Fiesta Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin Scallops On Fiesta Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions