– Saffron Infused Rice with Seared Scallops –
This Saffron Infused Rice with Seared Scallops is the ideal dish for any night of the week, specially on one of those busy weeknights. It´s easy to make and done in under 30 minutes! I´m a huge fan of saffron and this Saffron Infused Rice with Seared Scallops really showcases this magical spice. This dish kinda has a paella feel and flavor to it, but it´s not a paella, it´s much easier to make than a paella and done in 1/2 the time. I like to serve this Saffron Infused Rice with Seared Scallops next to a Spinach & Goat Cheese Salad for the perfect meal.
An Easy Recipe Loaded with Spanish Flavor
This Saffron Infused Rice with Seared Scallops may seem like an elegant dish that is hard to prepare, but seriously, this is one of the easiest dishes you can make. Thanks to the saffron, this recipe packs a huge Spanish flavor and will surely become one of your go-to dishes. One thing I do recommend…..as always….do not use imitation saffron, it has no flavor and it´s filled with chemicals. I know Saffron can get expensive, but if you use it sparingly it will last, and a little goes a long way. Check out the video below on how to make this Saffron Infused Rice with Seared Scallops or print out the recipe card below. Salud!
Watch the Video Below on How to Make Saffron Infused Rice with Seared Scallops
Saffron Infused Rice with Seared Scallops
Ingredients
FOR THE SAFFRON INFUSED RICE
- -2 tbsp extra virgin Spanish olive oil
- -2 cloves of garlic
- -1/2 onion
- -sea salt
- -black pepper
- -pinch of saffron threads
- -2 1/2 cups vegetable broth
- -1 cup round rice
FOR THE SEARED SCALLOPS
- -2 tbsp extra virgin Spanish olive oil
- -6-8 fresh scallops
- -sea salt
- -black pepper
EXTRAS
- -fresh parsley
- -lemon
Instructions
-
Finely mince 2 cloves of garlic, finely dice 1/2 of an onion and season 6 to 8 scallops with sea salt and freshly cracked black pepper on both sides
-
To make the saffron infused rice heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic and mix with the oil, about 2 minutes later season with sea salt and freshly cracked black pepper and add 2 1/2 cups of vegetable broth and some saffron threads, once it comes to a boil season with sea salt and let it boil for 2 minutes so the saffron infuses, then add 1 cup of round rice, mix it around so it´s all evenly distributed, stir the rice occasionally, after about 8 minutes lower the fire to a low-medium heat, 2 minutes later when there is almost no broth left and you can run a spoon through the rice and see the bottom of the pan, cover the pan with a lid and turn off the heat
-
To make the seared scallops heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the scallops into the pan, I like to add them in a circular design on the outer edge of the pan so they all cook evenly, sear them for about 3 minutes per side so they can get that crusty sear on each side
-
Transfer the rice into 2 shallow bowls, divide the scallops on top of the rice, garnish with lemon slices and fresh parsley
-
Enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Judy
Could I print the recipe?
22 . May . 2024Spain on a Fork
Yes, there is a print button on the top right corner of the written recipe, underneath the video 🙂 Much love
22 . May . 2024Dianna
Another delicious looking dish! Did you use arborio rice for this? I don’t know what “round” rice is.
22 . Jun . 2018Spain on a Fork
round rice is medium grain rice, or you could use arborio rice as well 🙂
23 . Jun . 2018