Saffron rice salad with scallops recipe

Saffron Rice Salad with Scallops recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This saffron rice salad with scallops recipe is a delightful combination of flavors and textures. The fragrant saffron-infused rice serves as the base for perfectly seared scallops, creating a dish that is both elegant and satisfying. Tossed with a medley of fresh vegetables and herbs, this salad is a vibrant and refreshing option for a light lunch or dinner. The delicate sweetness of the scallops pairs beautifully with the earthy saffron, while the crispness of the vegetables adds a delightful crunch.

Keywords: saffron rice salad, scallops, fragrant, refreshing, elegant.

saffron rice salad with scallops recipe details

Saffron rice salad with scallops recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

200 g	long-grain white rice or basmati rice
350 ml	bottled clam juice
350 ml	water
½ tsp	salt, plus salt to taste
150 ml	extra virgin olive oil, plus 1 tablespoon
500 g	scallops
	freshly ground pepper, to taste
3 tbsp	white wine vinegar, or fresh lemon juice
⅛ tsp	saffron threads
1 clove(s)	garlic, minced
1 tbsp	tomato paste
350 g	cherry tomatoes, halved
3 tbsp	chopped fresh parsley
	lemon wedges

Instructions

If using basmati rice, rinse well and drain.

In a heavy sauce pan, combine the clam juice the water and the 1/2 teaspoon salt and bring to a boil. Slowly add the rice, reduce the heat to low, cover and cook, without stirring, for 20 minutes; do not remove the cover.

After 20 minutes, uncover and check to see if the rice is tender and the water is absorbed. If not, cover again and cook for a few minutes longer until rice is done. Remove from the heat, fluff the grains with a fork and place in a bowl to cool.

In a frying pan over medium-high heat, warm the 1 tablespoon olive oil. Add the scallops and sauté them, turning once until cooked, about 2 minutes on each side. Season to taste with salt and pepper. Set aside to cool.

In a large bowl, whisk together the vinegar or lemon juice, saffron, garlic, tomato paste and the 150 ml olive oil. Add the tomatoes, 2 tablespoons of parsley, the scallops, cooled rice, and salt and pepper to taste. Toss together. Place on a serving platter.

Garnish with lemon wedges and the remaining 1 tablespoon parsley and serve.

Preparation time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a