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.

No additional tips available.

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

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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.

Cumin Scallops On Fiesta Rice

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