Information is not currently available for this nutrient. Transfer bacon to paper towels to drain, reserving drippings in skillet. 1 C Chicken broth. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. 1 C Peas, frozen. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. © 2020 Discovery or its subsidiaries and affiliates. 1/2 C Onion, chopped. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. Crumble bacon, and set aside. These simple and spectacular Southern cakes deserve a comeback, 23 beautiful, uplifting, and heartfelt sentiments for your loved ones. Place skillet with remaining drippings over medium-high. 1/4 t saffron. Heat a large skillet over medium-high heat. Increase the heat to medium high and bring to a simmer. Serve scallops over creamy rice mixture sprinkled with chopped chives. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 1 t Olive oil. © Copyright 2020 Meredith Corporation. Sprinkle scallops with remaining 1⁄4 teaspoon each salt and pepper, and sear in hot drippings until charred, about 1 minute per side. Percent Daily Values are based on a 2,000 calorie diet. this link is to an external site that may or may not meet accessibility guidelines. Add reserved … Combine rice, chicken broth, and water in a large pot over high, and bring to a boil. Smoky, salty bacon tastes delicious with naturally sweet foods like corn and scallops. Place skillet with drippings over high, and add corn. Southern Living is part of the Meredith Home Group. Using a slotted spoon, remove corn from skillet, and stir into cooked rice. Stir the parsley and scallion greens into the rice and season with salt. 3/4 lb Scallpos. Cook, stirring often, until corn begins to char, about 4 minutes. Remove from the heat and stir in the greens. This recipe is impressive enough for company but easy enough for a weeknight. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until crisp, about 10 minutes. The smaller bay scallops are not large enough to get a good sear without overcooking. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Here, we combined all three ingredients in this sophisticated risotto-like dish made with Arborio rice. 1/2 C Rice, long grain. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Nutrient information is not available for all ingredients. 1/2 C Mushrooms, sliced. Increase the heat to medium high and bring to a simmer. Cover to keep warm. Reduce heat to medium-low, cover, and cook until rice is tender and most of the liquid is absorbed, about 15 minutes. We recommend sea scallops for this recipe. Serve with the scallops and lemon wedges. In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Flip and cook until just cooked through, about 1 minute. Melt the butter in a medium saucepan over medium heat. While rice is cooking, cook bacon in a large cast-iron skillet over medium, turning occasionally, until … Remove from heat, and take out thyme. 2 T Parmemsean cheese. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. The trendy haircuts you’ll be seeing everywhere next year. Learn how to season this Southern kitchen staple in five easy steps. Cover and set aside. All rights reserved. For a crisp, golden brown sear, ensure the pan is very hot and pat the scallops dry with a paper towel before adding them to the pan. 3 scallions, sliced (white and green parts separated), 4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry, 1 pound medium sea scallops (about 20), "foot" muscles removed, Sign up for the Recipe of the Day Newsletter Privacy Policy. Melt the butter in a medium saucepan over medium heat. Stir in half-and-half. Instead of stirring the charred corn into the rice, you can serve it over the scallops, if you prefer. Stir in thyme sprig, butter, 1 1⁄2 teaspoons of the salt, and 1⁄4 teaspoon of the pepper. Stir bacon into warm rice.