These Seared Scallops with Parmesan Rice and Broccoli have creamy Parmesan cheese mixed with rice, seared scallops, garlic, broccoli, and brown butter drizzled on top.
This recipe is versatile. You can easily swap out the rice for risotto, and the scallops for shrimp.
This pan seared scallops recipe makes a great lunch, dinner, or impressive and romantic date night meal for two.
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How to make Scallops with Rice and Broccoli
Chop the broccoli into bite-sized pieces.
In a large non-stick skillet over medium heat, melt 1 tablespoon butter.
Add the garlic, cook, and stir for a minute, until fragrant.
Pour in the rice, and stir to coat with butter.
Add the broth and broccoli and cook for about 20 minutes, stirring occasionally.
At the same time, heat the oil in a non-stick skillet over medium heat, for about 3 minutes.
Pat scallops very dry, and remove the tough side muscle. Grip the muscle with a paper towel if necessary.
Sprinkle both sides with salt, pepper, and flour, then add to the pan. Shake gently to prevent sticking.
After 2-3 minutes, flip each scallop over and cook another 2-3 minutes.
Transfer to a paper towel-lined plate.
Add 2 tablespoon of butter to the same skillet over medium heat and stir it while watching it closely. When it starts to look golden and foamy, remove from heat.
To the broccoli, sprinkle in the parmesan and stir until incorporated.
Add salt and pepper to taste.
Divide the rice and broccoli onto two serving plates.
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Seared Scallops with Rice and Broccoli
Equipment
Ingredients
For the Rice and Broccoli:
- 1 tablespoon butter
- 1 teaspoon minced garlic (from a jar)
- ½ cup white rice
- 2 cups low sodium chicken broth
- 2 cups broccoli
- ½ cup shredded Parmesan cheese
- Salt and pepper (to taste)
For the Seared Scallops:
- 1 tablespoon cooking oil
- 1 tablespoon all-purpose flour
- ½ lb sea scallops
- 2 tablespoon butter
Instructions
- Chop the broccoli into bite-sized pieces.
- In a large non-stick skillet over medium heat, melt 1 tablespoon butter.
- Add the garlic, cook and stir for a minute, until fragrant.
- Pour in the rice, stir to coat with butter.
- Add the broth and broccoli and cook about 20 minutes, stirring occasionally.
- At the same time, heat the oil in non-stick skillet over medium heat, about 3 minutes.
- Pat scallops very dry, and remove the tough side muscle. Grip the muscle with a paper towel if necessary.
- Sprinkle both sides with salt, pepper, and flour, then add to the pan. Shake gently to prevent sticking.
- After 2-3 minutes, flip each scallop over and cook another 2-3 minutes. Transfer to a paper towel lined plate.
- Add 2 tablespoon of butter to the same skillet over medium heat and stir it while watching it closely. When it starts to look golden and foamy, remove from heat.
- To the broccoli, sprinkle in the parmesan and stir until incorporated. Add salt and pepper to taste.
- Divide the rice and broccoli onto two serving plates. Top each with the scallops.
- Drizzle the butter over the scallops and rice on each plate, divided evenly.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
