For a crisp, golden brown sear, ensure the pan is very hot and pat the scallops dry with a paper towel before adding them to the pan. Your daily values may be higher or lower depending on your calorie needs. 3/4 lb Scallpos. Stir in thyme sprig, butter, 1 1⁄2 teaspoons of the salt, and 1⁄4 teaspoon of the pepper. Remove from the heat and stir in the greens. Place skillet with remaining drippings over medium-high. 1/2 C Mushrooms, sliced. Cover to keep warm. Percent Daily Values are based on a 2,000 calorie diet. Instead of stirring the charred corn into the rice, you can serve it over the scallops, if you prefer. Using a slotted spoon, remove corn from skillet, and stir into cooked rice. Cook, stirring often, until corn begins to char, about 4 minutes. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from heat, and take out thyme. The smaller bay scallops are not large enough to get a good sear without overcooking. Nutrient information is not available for all ingredients. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. Place skillet with drippings over high, and add corn. Here, we combined all three ingredients in this sophisticated risotto-like dish made with Arborio rice. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All rights reserved. We recommend sea scallops for this recipe. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. 1 C Chicken broth. Learn how to season this Southern kitchen staple in five easy steps. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges. 1 t Olive oil. In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Increase the heat to medium high and bring to a simmer. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. 1 C Peas, frozen. Information is not currently available for this nutrient. 1/2 C Rice, long grain. Amount is based on available nutrient data. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. Sprinkle scallops with remaining 1⁄4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. 1/2 C Onion, chopped. 2 T Parmemsean cheese. Crumble bacon, and set aside. © Copyright 2020 Meredith Corporation. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet. Melt the butter in a medium saucepan over medium heat. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. This recipe is impressive enough for company but easy enough for a weeknight. Smoky, salty bacon tastes delicious with naturally sweet foods like corn and scallops. Flip and cook until just cooked through, about 1 minute. Add reserved … While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. Increase the heat to medium high and bring to a simmer. The trendy haircuts you’ll be seeing everywhere next year. Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Stir in half-and-half. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Cover and set aside. While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until … Melt the butter in a medium saucepan over medium heat. © 2020 Discovery or its subsidiaries and affiliates. Southern Living is part of the Meredith Home Group. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. These simple and spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for your loved ones. 1/4 t saffron. Serve scallops over creamy rice mixture sprinkled with chopped chives. Heat a large skillet over medium-high heat. Stir bacon into warm rice. 3 scallions, sliced (white and green parts separated), 4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry, 1 pound medium sea scallops (about 20), "foot" muscles removed, Sign up for the Recipe of the Day Newsletter Privacy Policy. this link is to an external site that may or may not meet accessibility guidelines.