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

Pan-Seared Scallops & Red Rice

with Snap Peas, Tomatoes & Peaches

40 MIN
$21.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

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

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

Browse Steps
1 of 5