Pan-Seared Scallops & Caper Butter with Red Rice & Fresh Orange Salsa
Premium

Pan-Seared Scallops & Caper Butter

with Red Rice & Fresh Orange Salsa

40 MIN
$17.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

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.

Ingredient in focus
Although they resemble regular oranges on the outside, Cara Cara oranges are a special variety prized for their gorgeous reddish-pink flesh and incredibly sweet flavor.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Pan-Seared Scallops & Caper Butter with Red Rice & Fresh Orange Salsa
Title
  • 10 oz Sea Scallops
  • ½ cup Red Rice Blend
  • 1 Fennel Bulb
  • 1 Cara Cara Orange
  • 1 bunch Parsley
  • 1 bunch Mint
  • 2 Tbsps Roasted Pistachios
  • 4 Tbsps Butter
  • 1 Tbsp Capers
  • 1 Tbsp Verjus Blanc
  • 1 oz Castelvetrano Olives
  • 1 oz Pickled Goathorn Peppers
  • ⅓ cup Salsa Verde
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 2 Tbsps Fromage Blanc
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium 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. 

Prepare & roast the vegetables
2 Prepare & roast the vegetables

Meanwhile, wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard any stems from the fennel, then halve, core, and medium dice the bulb. Cut off and discard the stem of the bell pepper; quarter lengthwise, then remove the ribs and seeds. Transfer the diced fennel and quartered bell pepper to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the orange salsa
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.

Cook & baste the scallops
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 medium pan (nonstick, if you have one), heat 2 teaspoons 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.

Finish the rice & serve your dish
5 Finish the rice & serve your dish

To the pot of cooked rice, add the roasted vegetables, fromage blanc, 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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Pan-Seared Scallops & Caper Butter

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium 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 any stems from the fennel, then halve, core, and medium dice the bulb. Cut off and discard the stem of the bell pepper; quarter lengthwise, then remove the ribs and seeds. Transfer the diced fennel and quartered bell pepper to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables
Prepare the remaining ingredients & make the orange salsa
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 medium pan (nonstick, if you have one), heat 2 teaspoons 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.

Cook & baste the scallops
Finish the rice & serve your dish
5 Finish the rice & serve your dish

To the pot of cooked rice, add the roasted vegetables, fromage blanc, 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!