Easy Seared Scallops with Lemon Herb Rice

If you ask me, perfectly seared scallops are a true dinnertime treat.

This elegant seafood dish pairs sweet, golden-brown scallops with a simple lemon herb rice that soaks up all the good bits from the pan. The rice gets its fresh taste from chopped parsley and a squeeze of bright citrus.

It’s made by cooking the scallops quickly in a hot pan until they develop a nice crust, while keeping the inside tender. A pat of butter and splash of white wine create a light sauce that makes everything shine.

It’s the kind of meal that feels special enough for date night but is actually simple enough for any weekday dinner.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look specifically for “dry-packed” sea scallops, which are sold without added chemicals or preservatives. These are different from “wet-packed” scallops, which have been treated with a sodium solution that makes them absorb water – while wet-packed scallops are cheaper, they’re much harder to sear properly and won’t develop that nice golden crust we’re looking for. When shopping, look for scallops that are creamy white or slightly pink, with a firm texture and sweet, ocean-like smell. Before cooking, make sure to pat them completely dry with paper towels and remove the small side muscle (if still attached) – this extra step will help you achieve that perfect golden-brown sear.

Options for Substitutions

This elegant dish can be adapted with several substitutions if needed:

• Sea scallops: While sea scallops are the star here, you could use large shrimp as an alternative. Just adjust cooking time to about 2-3 minutes per side until they turn pink. Bay scallops aren’t recommended as they’re too small and cook too quickly.
• White wine: No wine? Use extra chicken broth with a splash of lemon juice (about 1 tablespoon) to make up for the missing acidity.
• Long-grain white rice: Basmati or jasmine rice work great here. Brown rice can be used too, but you’ll need to increase cooking time by about 15-20 minutes and add an extra 1/2 cup of broth.
• Green onions: You can swap these with finely chopped regular onions or shallots – use about 1/3 cup.
• Parsley: Fresh chives or dill make good alternatives. If using dried herbs, reduce the amount to 2 teaspoons since dried herbs are more concentrated.
• Chicken broth: Vegetable broth works just as well, or you can use water with a chicken bouillon cube dissolved in it.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not drying them thoroughly – excess moisture prevents that golden-brown crust from forming, so pat them completely dry with paper towels and remove the small side muscle before cooking. Another common error is moving the scallops around too much in the pan – let them sear undisturbed for 2-3 minutes on each side to develop that perfect caramelized exterior. When it comes to the rice, stirring it too frequently can make it gummy and release too much starch, so resist the urge to constantly check on it. For the best sear on your scallops, make sure your pan is smoking hot before adding them, and don’t overcrowd the pan – work in batches if needed to maintain the proper temperature. Finally, season your scallops right before cooking, as salt drawn out moisture if left on too long.

What to Serve With Seared Scallops?

Since this dish already comes with a lovely lemon herb rice, you’ll want to keep your sides simple and fresh to let those scallops shine. A quick sautéed green vegetable like asparagus or broccolini makes a perfect partner – just give them a quick steam or stir-fry with some garlic and a squeeze of lemon. For something extra fresh, try a simple mixed green salad dressed with a light vinaigrette, which helps cut through the richness of the buttery scallops. If you’re serving this for a special occasion, start the meal with a small cup of chilled cucumber soup or a few fresh oysters on the half shell.

Storage Instructions

Keep Fresh: For the best taste and texture, try to enjoy your scallops right after cooking. If you have leftovers, store the scallops and lemon herb rice separately in airtight containers in the fridge for up to 2 days. The rice will stay good for up to 4 days.

Make Ahead: You can prepare the lemon herb rice up to a day in advance and keep it in the fridge. When it comes to the scallops though, they’re best cooked just before serving – this ensures you get that perfect golden crust and tender center that makes them so special.

Warm Up: To serve again, gently warm the rice in the microwave with a splash of water or broth to keep it moist. For the scallops, it’s best to warm them briefly in a pan over low heat just until heated through – about 1-2 minutes per side. Be careful not to overcook them, as they can get tough quickly.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

• 5 green onions
• 6 tablespoons butter, separated
• 1.5 cups long-grain white rice, uncooked
• 1/4 cup dry white wine
• 2.75 cups reduced-sodium chicken broth
• 1.5 teaspoons kosher salt, separated
• 2 teaspoons lemon zest, grated, plus 2 lemon slices (seeds removed) from 1 lemon
• 16 sea scallops, dry-packed (approximately 1.5 lbs)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh flat-leaf parsley, chopped, plus extra for topping

Step 1: Prepare and Cook the Scallion Rice

Thinly slice the white and light green parts of the scallions.

Also, thinly slice the dark green parts to equal ¼ cup and set aside for garnish.

Melt 2 tablespoons of butter in a saucepan over medium-high heat.

Add the white and light green scallion slices, cooking while stirring often for 1 minute.

Add the rice and cook, stirring constantly, until it becomes fragrant and toasted, about 2 minutes.

Pour in the wine and cook, stirring constantly, until it’s absorbed, around 30 seconds.

Stir in the broth and 1 teaspoon of salt, then bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and let it simmer until the liquid is absorbed, approximately 15 to 17 minutes.

Remove from heat and keep covered until ready to use.

Step 2: Prepare the Lemon Butter

While the rice cooks, cut the remaining 4 tablespoons of butter into pieces.

Place the butter and lemon slices in a microwavable bowl and microwave on HIGH until the butter is almost melted, about 30 to 40 seconds.

Stir until fully melted, then remove and discard the lemon slices.

Cover the lemon butter to keep it warm until ready to serve.

Step 3: Prepare the Scallops

Rinse the scallops and pat them dry.

Remove the small side muscle from the scallops, discarding it.

Season the scallops with pepper and the remaining ½ teaspoon of salt.

Prepare to sear them by heating 1 tablespoon of oil in a large cast-iron skillet over medium-high heat.

Step 4: Sear the Scallops

Add 8 scallops to the hot skillet and gently press them with a spatula.

Cook the scallops until the bottom side turns a deep golden brown, about 4 minutes.

Turn them over and cook until they are slightly opaque in the center, approximately 3 to 4 more minutes.

Be careful not to overcook them.

Transfer the scallops to a plate lined with paper towels.

Wipe the skillet clean and repeat the searing process with the remaining oil and scallops.

Step 5: Finish and Serve

Fluff the cooked rice with a fork and stir in parsley and lemon zest for added flavor.

Serve the seared scallops with the prepared rice, sprinkling each serving with the dark green scallion slices and additional parsley.

Finally, spoon the warm lemon butter evenly over the scallops before serving.

Enjoy!