Spanish Scallops And Rice Recipe

Name: Spanish Scallops And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 onion, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 (5 1/3 ounce) package Mexican rice, and pasta mix; 1 (14 ounce) can chicken broth; 2 teaspoons basil; 1 cup heavy cream; 1 lb sea scallops; 2 limes, juice of; 2 -3 plum tomatoes, chopped; 3 tablespoons chopped fresh parsley

Servings: persons

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

1
In a skillet, heat oil and butter together over medium heat until butter is melted.
2
Add onion and peppers and cook, stirring, 3 minutes.
3
Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
4
Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
5
Add scallops and cook until just opaque throughout, 3-5 minutes.
6
Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

510

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: 2 tablespoons olive oil, 2 tablespoons butter, 1 onion, chopped, 1 red bell pepper, chopped, and more.

Yes, Spanish Scallops And 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.

Spanish Scallops And Rice

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