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Seared Alaska Weathervane Scallops and Saffron Arroz

Seared Alaska Weathervane Scallops and Saffron Arroz
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Servings
12
Servings
12
Seared Alaska Weathervane Scallops and Saffron Arroz
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Instructions
  1. To make 1 portion:
  2. Heat a skillet until almost smoking. Add 1 Tbsp. canola oil.
  3. Season 4 scallops lightly on both sides with salt.
  4. Add the scallops to the hot pan and sear on one side until a rich dark brown, 1-2 minutes, turn and repeat on second side.
  5. Place scallops on serving plate and serve with 1 cup Saffron Arroz.
  6. Drizzle with 1/8 cup of warm lemon butter.
  7. Garnish with fresh cracked black pepper, and sprinkle with 1/2 tsp. of cilantro.
  8. Ready to serve.
  9. Saffron Arroz:
  10. Heat oil in saucepot over medium heat.
  11. Add garlic, jalapeo, carrots, celery and onion, saut until tender.
  12. Add the saffron and rice, cook until lightly browned.
  13. Add chicken stock and bring to a boil.
  14. Cover, reduce heat and simmer until rice is done, 20-25 minutes.
  15. Fold in roasted peppers, olives and chorizo, hold warm. YIELD: 12 cups
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