Scallops With Rice
60 mins (prep 30, cooking 30)
13 ingredients
6 servings
Scallops aren't the cheapest seafood on the market, but their buttery flavor is worth the expense. This is a simple, wholesome recipe that will satisfy, whether it is just you or guests. I buy frozen scallops from the grocer, thaw them, and they work just fine. For the rice I like to use a quick-cooking Rice Select royal blend--texmati white, brown, wild, and red for some variety. Some of the grains are nutty flavored and slightly al dente, which contrasts with the rest of the ingredients. Serve the same wine you cook with: a dry chablis is recommended. Serve with a vegetable or other side dish of your choice. Adapted from "Cooking in a Casserole" (1967) by Robert C. Ackart, esq.

Categories:  <-60-mins , scallops , pasta,-rice-and-grains , european , rice , greek , main-dish , shellfish , casseroles , time-to-make ,
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Serving Size (87.46 g)
Servings 6
Amount per Serving
Calories 338.63 Calories from Fat 150.03
% Daily Value *
Total Fat 16.67g 153.88%
Saturated Fat 6.18g 185.32%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.4%
Sodium 648.46mg 162.11%
Total Carbohydrate 38.64g 77.27%
Dietary Fiber 1.67 g 40.16%
Sugars 0.22 g %
Protein 3.71g 44.51%
Vitamin A 247.99IU% Vitamin C 0.1mg%
Calcium 20.66mg% Iron 0.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, raw, natural, fresh parsley, sea scallops, boiling water