Shrimp & Scallop Pilaf Recipe

Name: Shrimp & Scallop Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Butter or Olive Oil; 1 pound Large shrimp, shelled & deveined, can use frozen.; 1 pound Medium sized Scallops, could be frozen; 8 ounces of Clam Juice; 1 Medium sized onion, thinly sliced; 3 Garlic cloves, minced or pressed; 1 cup long grain white rice; 1 teaspoon Turmeric, ground; 1 cup Celery, thinly sliced; 1/4 teaspoon Pepper, freshly ground; 2 Tomatoes, medium size, peeled & chopped; 2 tablespoons Salsa, Trader Joes; Chopped Parsley to be sprinkled on top for garnish

Servings: persons

6 Tablespoons Butter or Olive Oil
1 pound Large shrimp, shelled & deveined, can use frozen.
1 pound Medium sized Scallops, could be frozen
8 ounces of Clam Juice
1 Medium sized onion, thinly sliced
3 Garlic cloves, minced or pressed
1 cup long grain white rice
1 teaspoon Turmeric, ground
1 cup Celery, thinly sliced
1/4 teaspoon Pepper, freshly ground
2 Tomatoes, medium size, peeled & chopped
2 tablespoons Salsa, Trader Joes
Chopped Parsley to be sprinkled on top for garnish

1
Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart sauce pan over medium heat. Add shrimp and scallops and cook, stirring, until almost opaque throughout, cut to test (3 to 4 minutes). Lift out and set aside. Pour pan juices into a 1-quart measure, add clam juice and enough dry white wine to make 2 1/2 cups. Set aside
2
Melt remaining 1/4 cup butter in pan over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft (about 5 minutes). Add rice and turmeric, cook, stirring, for 2 to 3 minutes. Add celery, pepper and the clam juice mixture you prepared. Reduce heat, cover, and simmer until rice is almost tender to bite (about 15 minutes).
3
With a fork, lightly mix tomatoes and salsa into rice, scatter shrimp and scallops over top. Cover and continue to cook until rice is tender to bite and liquid is absorbed (about 10 more minutes). Sprinkle with parsley.

620

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 13 ingredients. The key ingredients include: 6 Tablespoons Butter or Olive Oil, 1 pound Large shrimp, shelled & deveined, can use frozen., 1 pound Medium sized Scallops, could be frozen, 8 ounces of Clam Juice, and more.

Yes, Shrimp & Scallop Pilaf 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!

Shrimp & Scallop Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions