Broiled Sea Scallops With Lemon Butter And Rice Pilaf

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Shellfish · high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 3/4 lb sea scallops
• 4 tbsp unsalted butter
• 1 cup panko bread crumbs
• 1 cup dry long-grain white rice
• 1/4 cup thin pasta, broken
• 1/2 cup chicken broth
• 1 small, minced yellow onion
• 1, zested and juiced lemon
• 1/4 cup grated Parmesan
• 1 1/4 tbsp olive oil
• 2 tsp total salt, pepper and paprika

Method (tap to check — screen stays awake)

1. Toast the broken pasta in the oil in a saucepan for 3 minutes until it turns the color of straw, then add the rice, broth and 1 1/2 cups water.
2. Cover and cook 18 minutes until the liquid is absorbed and the grains are separate; fluff with a fork.
3. Pull the small side muscle off each scallop, pat them very dry, and arrange in a buttered baking dish in a single layer.
4. Melt the butter with the lemon juice, zest and minced onion, then pour most of it over the scallops.
5. Toss the panko and Parmesan with the remaining butter and paprika and scatter over the top.
6. Broil 6 inches from the element for 6 to 7 minutes until the crumbs are browned and the scallops are just opaque at the center and springy, not rubbery.
7. Serve immediately over the pilaf with the pan butter spooned across.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook