Pan-Seared Scallops & Red Rice with Snap Peas, Tomatoes & Peaches
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Pan-Seared Scallops & Red Rice

with Snap Peas, Tomatoes & Peaches

40 MIN
+$12.00/serving 4 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Pan-Seared Scallops & Red Rice with Snap Peas, Tomatoes & Peaches
Title
  • 20 oz Sustainably Sourced Sea Scallops
  • 1 cup Red Rice Blend
  • 2 Scallions
  • ½ lb Sugar Snap Peas
  • 2 Peaches
  • 1 Lime
  • ½ lb Grape Tomatoes
  • 1 bunch Parsley
  • 2 oz Garlic & Herb Spreadable Butter
  • 2 oz Pickled Peppadew Peppers
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Cook the rice
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.

Prepare the ingredients
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.

Cook & finish the peas
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.

Cook the scallops
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.

Finish the rice & serve your dish
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!

Tips from Home Chefs

Cook the rice
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.

Prepare the ingredients
Cook & finish the peas
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.

Cook the scallops
Finish the rice & serve your dish
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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