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 Tbsp 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 Tbsp 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
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.
Ingredients
For the Rice and Broccoli:
- 1 Tbsp butter
- 1 tsp minced garlic (from a jar)
- 1/2 cup white rice
- 2 cups low sodium chicken broth
- 2 cups broccoli
- 1/2 cup shredded Parmesan cheese
- Salt and pepper (to taste)
For the Seared Scallops:
- 1 Tbsp cooking oil
- 1 Tbsp all-purpose flour
- 1/2 lb sea scallops
- 2 Tbsp butter
Instructions
- Chop the broccoli into bite-sized pieces.
- In a large non-stick skillet over medium heat, melt 1 Tbsp 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 Tbsp 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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 107mgSodium: 1517mgCarbohydrates: 36gFiber: 5gSugar: 3gProtein: 41g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
