Scallops And Wild Rice Food

JUMBO SEARED SCALLOPS AND WILD RICE

Steps:

• Start by adding some flavorful vegetable broth to a medium sized pot
• Next, add some extra virgin olive oil to a cast iron pan. I like to add a few tablespoons of grass fed ghee.
• Add your red onion. I like to chop half of the onion and cut the other half in half-moon shape. Cook down the onion until translucent. 3-5 minutes later, add chopped garlic
• Stir your rice often to ensure it doesn't burn. Once rice is fully cooked (usually 30 minutes or so). Add rice to your onion mixture in the cast iron pan.
• Plate your wild rice in the center of the dinner plate. Make sure to pat your scallops until they are fully dry
• Now its time to sear your scallops. Make sure they are dry, add some pasture raised ghee to your cast iron. Place the scallops on the hot surface. You'll want to sear each side for 2-3 minutes. Don't move the scallops once you place them. This will give your scallops that perfect brown sear.
• Finally, plate your scallops around the wild rice. I typically give 2-3 per person. Garnish with fresh parsley and enjoy!

CAJUN SCALLOPS AND RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. 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 the heat and stir in the greens. Cover and set aside.
• Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
• Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

RISOTTO WITH WILD MUSHROOMS AND SCALLOPS

Steps:

• Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
• Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
• Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.

SCALLOPS AND WILD RICE

Steps:

• Cook rice according to package. Set aside. Combine buter, lemon juice and celery salt in a large skillet. Bring to a boil. Add scallops. Cook over high heat, stirring constantly, until scallops are done - about 6 - 8 minutes. Serve over cooked rice.

SCALLOPS, MUSHROOMS, AND RICE IN CREAM SAUCE

Steps:

• Preheat oven to 350°; in a medium skillet over medium heat, melt 2 tablespoons butter.
• Add in the scallops; stir/saute for 5 minutes until lightly browned and cooked through; transfer to a 2 ½ quart casserole dish that has been lightly coated with cooking spray.
• Return skillet to medium heat and melt remaining 2 tablespoons butter; add in mushrooms, onions, and garlic; stir/saute 3 minutes.
• Add in the wine; boil until the liquid is reduced to about 2 tablespoons, about 2 minutes.
• Add in half-and-half, mustard, lemon juice, salt, and pepper; stir until blended (taste sauce and adjust to preference).
• Pour sauce over scallops; add in rice and mix well.
• Cover and bake about 30 minutes, until bubbly.
• Sprinkle with parsley before serving.

SCALLOPS WITH RICE

Steps:

• Assemble and prepare all ingredients
• In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve.
• In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover.
• In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth.
• Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes.
• Stir in scallops, cover, and bake for an additional 10 minutes.

SCALLOP RICE BOWLS WITH CRUNCHY SPICE OIL

Steps:

• Pat scallops dry, then season on all sides with ½ tsp. salt.
• Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5-7 minutes. Season with remaining ½ tsp. salt.
• Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
• Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.

WILD RICE AND BACON SALAD WITH SCALLOPS

Steps:

• Cook the rice in the water, as directed on the package.
• Allow to cool slightly.
• Toast the nuts lightly in a skillet, for about 2 minutes.
• Let the nuts cool and chop coarsely.
• Heat a tablespoon of the oil in a pan.
• Stir in the bacon and cook, stirring occasionally, until crisp and brown.
• Drain bacon on paper towel.
• Remove some of the oil from the pan.
• Stir in the shallots, cooking for 3-4 minutes, until soft.
• Stir the toasted nuts, bacon and shallots into the rice.
• Add the walnut oil, vinegar, 1/2 of the chopped dill, salt and pepper to taste.
• Toss the ingredients to mix well and set aside.
• Brush a non-stick pan with the remaining oil.
• Heat until very hot.
• Add the scallops and cook for 1 minute on each side.
• Do not overcook.
• Divide the rice mixture evenly among 4 individual plates.
• Top with scallops.
• Sprinkle with remaining dill.
• Serve immediately with lemon or lime slices if desired.

CAJUN WILD RICE

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

CREAMED SCALLOPS AND MUSHROOMS WITH RICE

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
• Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
• Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.