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Pan-Seared Scallops & Caper Butter
with Red Rice & Blood Orange Salsa
40 MIN
+$9.50/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
It’s packed with vibrant colors and flavors, thanks to herby salsa verde-dressed rice and vegetables, a bright blood orange-olive topper, and a garnish of fresh mint leaves.
TECHNIQUE TO HIGHLIGHT
You’ll combine butter and capers to spoon over (or baste) the scallops as they sear—an easy way to imbue them with rich, briny flavor.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories650 Cals (est.)
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fresh
ingredients
Title
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20 oz Sea Scallops
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1 cup Red Rice Blend
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1 head Cauliflower
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1 Blood Orange
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2 Bell Peppers
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1 bunch Mint
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1 bunch Parsley
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2 Tbsps Roasted Pistachios
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1 oz Pickled Goathorn Peppers
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2 oz Salted Butter
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1 Tbsp Capers
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1 Tbsp Verjus Blanc
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1 oz Castelvetrano Olives
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4 Tbsps Crème Fraîche
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⅓ cup Salsa Verde
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the vegetables
Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the bell peppers; quarter lengthwise, then remove the ribs and seeds. Transfer the cauliflower florets and quartered bell peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the orange salsa
Meanwhile, peel and medium dice the orange. Roughly chop the parsley leaves and stems. Pit and roughly chop the olives. Roughly chop the pickled peppers. In a bowl, combine the diced orange, chopped parsley, chopped olives, chopped pickled peppers, verjus, and a drizzle of olive oil. Season with salt and pepper. Roughly chop the pistachios. Pick the mint leaves off the stems.
4
Cook & baste the scallops
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops; add the butter and capers. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the roasted vegetables, crème fraîche, and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked scallops (including any caper butter from the pan) and orange salsa (including the liquid). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare & roast the vegetables
Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the bell peppers; quarter lengthwise, then remove the ribs and seeds. Transfer the cauliflower florets and quartered bell peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients & make the orange salsa
Meanwhile, peel and medium dice the orange. Roughly chop the parsley leaves and stems. Pit and roughly chop the olives. Roughly chop the pickled peppers. In a bowl, combine the diced orange, chopped parsley, chopped olives, chopped pickled peppers, verjus, and a drizzle of olive oil. Season with salt and pepper. Roughly chop the pistachios. Pick the mint leaves off the stems.
4
Cook & baste the scallops
Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip the scallops; add the butter and capers. Cook, constantly spooning the mixture over the scallops, 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat.
5
Finish the rice & serve your dish
To the pot of cooked rice, add the roasted vegetables, crème fraîche, and salsa verde; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked scallops (including any caper butter from the pan) and orange salsa (including the liquid). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs