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Pan-Seared Scallops & Caper Butter
with Red Rice & Fresh Orange Salsa
40 MIN
$17.99/serving
2 Servings
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
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NutritionPER SERVING
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Calories890 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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10 oz Sea Scallops
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½ cup Red Rice Blend
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1 Fennel Bulb
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1 Cara Cara Orange
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1 bunch Parsley
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1 bunch Mint
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2 Tbsps Roasted Pistachios
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4 Tbsps 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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1 oz Pickled Goathorn Peppers
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⅓ cup Salsa Verde
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1 Red, Yellow, Or Orange Bell Pepper
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2 Tbsps Fromage Blanc
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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