Pan-Seared Scallops with Saffron & Black Rice
Tender sea scallops seared golden in butter, served over creamy saffron black rice with a bright lemon finish. Restaurant-quality in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- ¾ cup black rice
- 0.1 g (pinch) saffron threads
- 8 count sea scallops, large
- 3 tbsp butter
- 1 whole lemon
- 1 whole shallot, minced
Instructions
- 1
Bring 1.5 cups salted water to a boil. Add black rice and saffron, stir once, then reduce heat and simmer covered for 15 minutes until rice is tender.
- 2
Pat scallops completely dry with paper towels. Season generously on both sides with salt and black pepper.
- 3
Heat 2 tbsp butter in a large skillet over medium-high until it foams, about 90 seconds — butter should smell nutty.
- 4
Sear scallops 90 seconds per side without moving. They should be opaque outside, barely translucent at the center. Transfer to a plate.
- 5
In the same skillet, melt remaining 1 tbsp butter over medium. Add minced shallot and cook until fragrant, 45 seconds.
- 6
Spoon rice onto plates, top with scallops, drizzle pan sauce over top, and squeeze fresh lemon juice on each serving.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- paper towels
- wooden spoon
- tongs or fish spatula
- serving spoon
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