Seared Scallops with Lemon-Herb Rice Pilaf
Elevate your dinner with Seared Scallops with Lemon-Herb Rice Pilaf! Perfectly golden, buttery scallops served over a light and fluffy rice pilaf infused with fresh herbs and zesty lemon. This elegant yet easy dish is perfect for date nights, special occasions, or when you want a gourmet meal at home.
Ingredients
- For the Lemon-Herb Rice Pilaf
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups chicken or vegetable broth
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or thyme, chopped
- Salt and pepper, to taste
- For the Seared Scallops
- 1 lb (450 g) large sea scallops (about 12–16 scallops)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced (optional)
- Lemon wedges, for serving
Instructions
- Step 1: Prepare the Rice Pilaf : In a medium saucepan, heat olive oil and butter over medium heat.Add diced onion and sauté for 2–3 minutes until softened.Stir in rice and cook for 1–2 minutes to toast slightly. Pour in broth, add lemon zest, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.Remove from heat, fluff with a fork, and stir in lemon juice, parsley, and dill. Keep warm.
- Step 2: Prepare the Scallops : Pat scallops very dry with paper towels (this ensures a good sear).Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.Add scallops in a single layer (do not overcrowd) and sear for 1½–2 minutes per side until golden brown. In the last 30 seconds of cooking, add butter and garlic (if using), spooning the melted butter over scallops for extra flavor. Remove scallops from skillet immediately to prevent overcooking.
- Step 3: Assemble the Dish : Spoon lemon-herb rice pilaf onto plates.Arrange scallops on top or alongside the rice.Serve immediately with lemon wedges.