Scallops With Rice Recipe

Name: Scallops With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Assemble and prepare all ingredients
2
In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
3
In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
4
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.
5
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.
6
Stir in scallops, cover, and bake for an additional 10 minutes.

488

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 4 tablespoons butter, 2 medium onions, chopped, 3 tablespoons oil (olive is good), 1 1/2 cups raw natural rice, and more.

Yes, Scallops With 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!

Scallops With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions