Saffron rice salad with scallops recipe
Saffron Rice Salad with Scallops recipe
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Recipe intro
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
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
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