You are searching for:
Saffron Rice Salad with Scallops
Mediterranean paella-like salad
Ingredients
| 200 g | long-grain white rice or basmati rice |
| 350 ml | bottled clam juice |
| 350 ml | water |
| 1/2 tsp | salt, plus salt to taste |
| 150 ml | extra virgin olive oil, plus 1 tablespoon |
| 500 g | scallops |
| freshly ground pepper, to taste | |
| 3 tbsp | white wine vinegar, or fresh lemon juice |
| 1/8 tsp | saffron threads |
| 1 clove(s) | garlic, minced |
| 1 tbsp | tomato paste |
| 350 g | cherry tomatoes, halved |
| 3 tbsp | chopped fresh parsley |
| lemon wedges |
Method
Preparation time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
If using basmati rice, rinse well and drain.
In a heavy sauce pan, combine the clam juice the water and the 1/2 teaspoon salt and bring to a boil. Slowly add the rice, reduce the heat to low, cover and cook, without stirring, for 20 minutes; do not remove the cover.
After 20 minutes, uncover and check to see if the rice is tender and the water is absorbed. If not, cover again and cook for a few minutes longer until rice is done. Remove from the heat, fluff the grains with a fork and place in a bowl to cool.
In a frying pan over medium-high heat, warm the 1 tablespoon olive oil. Add the scallops and sauté them, turning once until cooked, about 2 minutes on each side. Season to taste with salt and pepper. Set aside to cool.
In a large bowl, whisk together the vinegar or lemon juice, saffron, garlic, tomato paste and the 150 ml olive oil. Add the tomatoes, 2 tablespoons of parsley, the scallops, cooled rice, and salt and pepper to taste. Toss together. Place on a serving platter.
Garnish with lemon wedges and the remaining 1 tablespoon parsley and serve.
In a heavy sauce pan, combine the clam juice the water and the 1/2 teaspoon salt and bring to a boil. Slowly add the rice, reduce the heat to low, cover and cook, without stirring, for 20 minutes; do not remove the cover.
After 20 minutes, uncover and check to see if the rice is tender and the water is absorbed. If not, cover again and cook for a few minutes longer until rice is done. Remove from the heat, fluff the grains with a fork and place in a bowl to cool.
In a frying pan over medium-high heat, warm the 1 tablespoon olive oil. Add the scallops and sauté them, turning once until cooked, about 2 minutes on each side. Season to taste with salt and pepper. Set aside to cool.
In a large bowl, whisk together the vinegar or lemon juice, saffron, garlic, tomato paste and the 150 ml olive oil. Add the tomatoes, 2 tablespoons of parsley, the scallops, cooled rice, and salt and pepper to taste. Toss together. Place on a serving platter.
Garnish with lemon wedges and the remaining 1 tablespoon parsley and serve.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.