Scallop-Rice Salad
A vibrant scallop and rice salad featuring tender seafood, crisp vegetables, and tangy citrus-vinegar dressing, perfect for a light, flavorful meal or appetizer.
Ingredients
Instructions
- Saute sliced leek, diced red pepper, and minced garlic in olive oil until vegetables are tender.
- Add sea scallops and cook until opaque, about 10 to 15 minutes.
- Stir in lemon juice, red wine vinegar, horseradish, and hot sauce.
- Mix the cooked scallop mixture with cooked rice.
- Serve immediately.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the salad. If you're out of red wine vinegar, substitute with apple cider vinegar for a slightly sweeter taste. Fresh herbs like parsley or dill can enhance the flavor. Ensure the scallops are not overcooked to maintain their tenderness.
Serving Suggestions
Serve the scallop-rice salad warm or at room temperature for a delightful meal. It pairs beautifully with a crisp green salad or a side of roasted vegetables. For a complete experience, consider offering a light vinegar dressing alongside or a refreshing glass of Can'T-Wait-For-Summer Sangria.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of olive oil to prevent sticking. Avoid microwaving as it can overcook the scallops and affect texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop-Rice Salad contains roughly 920 calories, with 19g protein, 105g carbohydrates, and 52g fat. It is an excellent source of vitamin C (445% of the Daily Value), vitamin A (42% of the Daily Value), and protein (38% of the Daily Value). Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used. Just ensure they are fully thawed and patted dry before cooking to achieve a nice sear. This will help maintain the scallops' flavor and texture in the salad.
What type of rice works best for this salad?
While any cooked rice can be used, jasmine or basmati rice adds a wonderful fragrance and flavor to the dish. Brown rice can also be a hearty alternative for added nutrition.
Can I make this dish ahead of time?
Yes, you can prepare the scallop mixture and rice separately ahead of time. Combine them just before serving to maintain the freshness of the ingredients. This makes it convenient for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).