Warm Scallop-Rice Salad(Makes 1 Serving)
A light, flavorful seafood and rice salad featuring tender scallops, fresh vegetables, and tangy vinaigrette, perfect for a quick, satisfying meal or elegant appetizer.
Ingredients
Instructions
- In a 1-quart microwavable casserole, combine leek, red bell pepper, and sliced garlic.
- Cover and microwave on High for 2 minutes, until leek is tender.
- Add rice and 3/4 cup water and stir to combine.
- Microwave uncovered on High for 5 minutes, stirring once halfway through cooking.
- Cover and microwave on Medium for 3 minutes.
- Add scallops to the casserole.
- Cover and microwave on Medium for 3 minutes.
- Let stand for 1 minute until scallops are opaque.
- Add lemon juice, red wine vinegar, horseradish, and hot sauce, then stir to combine.
- Serve over greens, if desired.
Tips & Substitutions
For a quicker meal, use precooked brown rice. If you prefer a milder flavor, omit the hot sauce or reduce the horseradish. Fresh herbs like parsley or cilantro can be added for an extra burst of flavor. To enhance the dish, consider adding sliced avocado or cherry tomatoes. This recipe is versatile and can be adjusted to accommodate different tastes or dietary preferences.
Serving Suggestions
Serve this warm scallop-rice salad over a bed of mixed greens for a refreshing contrast. It pairs beautifully with a light vinaigrette or a zesty lemon dressing. For a complete meal, consider serving it alongside crusty bread or a side of roasted vegetables. This dish also makes a fantastic starter or light lunch option.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, microwave the salad in short intervals, stirring occasionally to ensure even heating. If the rice appears dry, add a splash of water before reheating. This dish can also be enjoyed cold, making it a great option for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Warm Scallop-Rice Salad(Makes 1 Serving) contains roughly 293 calories, with 7g protein, 59g carbohydrates, and 4g fat. It is an excellent source of vitamin C (229% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 493mg per serving (21% 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 before cooking. Thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quicker thawing. Adjust cooking time slightly if they are still cold when added to the casserole.
What can I substitute for brown rice?
You can substitute quinoa or a mix of wild rice for a different texture and flavor. If you're looking for a quicker option, white rice will work too, but adjust the cooking time as it cooks faster than brown rice.
Is this recipe suitable for meal prep?
Absolutely! This salad can be prepared ahead of time and stored in the refrigerator. Just keep the scallops and dressing separate until you're ready to eat to maintain freshness. This makes it an excellent addition to your weekly meal prep routine.
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).