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Pan-Seared Scallops & Red Rice
with Snap Peas, Tomatoes & Peaches
40 MIN
+$12.00/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
It’s brimming with bright, seasonal flavors thanks to a colorful mix of lime-dressed tomatoes, peaches, and snap peas—cooked briefly in the pan to enhance their vibrant green color and sweet flavor.
TECHNIQUE TO HIGHLIGHT
To give these delicate, tender sea scallops a crisp, golden brown exterior, be sure to thoroughly pat them dry before searing, as excess moisture will prevent that delicious browning.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories520 Cals (est.)
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fresh
ingredients
Title
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20 oz Sustainably Sourced Sea Scallops
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1 cup Red Rice Blend
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2 Scallions
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½ lb Sugar Snap Peas
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2 Peaches
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1 Lime
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½ lb Grape Tomatoes
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1 bunch Parsley
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2 oz Garlic & Herb Spreadable Butter
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2 oz Pickled Peppadew Peppers
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. 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 the ingredients
Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.
3
Cook & finish the peas
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the scallops
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 the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, 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 softened butter; stir until melted and combined. Serve the finished rice topped with the finished peas and cooked scallops. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!
1
Cook the rice
Remove the spreadable butter from the refrigerator to soften. 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 the ingredients
Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the peaches. Roughly chop the peppers. Halve the tomatoes. Halve the lime crosswise; squeeze the juice into a large bowl. Add the diced peaches, chopped peppers, halved tomatoes, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems.
3
Cook & finish the peas
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of dressed tomatoes and peaches; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the scallops
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 the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, 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 softened butter; stir until melted and combined. Serve the finished rice topped with the finished peas and cooked scallops. Garnish with the chopped parsley and sliced green tops of the scallions. Enjoy!
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