Pan-Seared Scallops & Lime Butter with Spring Vegetable Rice
Mother's Day

Pan-Seared Scallops & Lime Butter

with Spring Vegetable Rice

55 MIN
$19.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Nothing says spring quite like the celebration of Mother’s Day, or the debut of crisp, verdant snap peas and asparagus, which we’re showcasing here alongside a hearty red rice blend—all topped with delicate seared scallops basted with a bright and zesty pan sauce. A garnish of fragrant fresh mint is the perfect finishing touch for this vibrant, seasonal dish.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Pan-Seared Scallops & Lime Butter with Spring Vegetable Rice
Title
  • 10 oz Sustainably Sourced Sea Scallops
  • ½ cup Red Rice Blend
  • 3 oz Baby Spinach
  • 1 Lime
  • ½ oz Pickled Peppadew Peppers
  • 4 oz Sugar Snap Peas
  • 1 bunch Mint
  • 6 oz Asparagus
  • 1 oz Salted Butter
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Roasted Pistachios
  • 2 Tbsps Mascarpone Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Cook the rice
1 Cook the rice

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 and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Roughly chop the peppers. Halve the lime crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems.

Cook the vegetables & finish the rice
3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked rice; add the chopped peppers, mascarpone, the juice of 1 lime half, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the scallops & serve your dish
4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, 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 browned. Flip the scallops, then add the butter, the juice of the remaining lime half (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring constantly and spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked scallops (including any sauce from the pan). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

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 and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Roughly chop the peppers. Halve the lime crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems.

Prepare the ingredients
Cook the vegetables & finish the rice
3 Cook the vegetables & finish the rice

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces and halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked rice; add the chopped peppers, mascarpone, the juice of 1 lime half, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

4 Cook the scallops & serve your dish

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, 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 browned. Flip the scallops, then add the butter, the juice of the remaining lime half (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring constantly and spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked scallops (including any sauce from the pan). Garnish with the chopped pistachios and mint leaves (tearing just before adding). Enjoy!

Cook the scallops & serve your dish
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