I went through a phase years ago where I think I could have lived off rice and peas, or should I say peas with rice. I think my oldest is going through that phase and she loves rice and peas. I can’t blame her it is so simple and delicious. With the girls playing a lot of soccer and my husband running we need to add in more carb nights and rice is a simple go to so when she requests peas and rice I usually make it. Adding in green onions or other seasonings and lemon or lime zest freshen it up. While this is great solo topping it with some spicy scallops is a great option when we want to dress it up or add protein. When we aren’t feeling like seafood or when enjoying leftovers for breakfast it is great topped with eggs! Simple, quick, and delicious however you make it!
Spicy Scallops and Spring Rice
Makes 4 servings
1c long grain brown rice
1 lemon or lime, zested (I prefer lime with scallops, lemon alone or with eggs)
1-2c peas, thawed if frozen
4 green onions, chopped
16 large scallops (used Sizzlefish Scallops) or 8 eggs, optional
2 tsp butter or ghee
2 tsp extra virgin olive oil
1/2-1 tsp cayenne pepper
1/2-1 tsp sea salt, plus more to taste
Bring water to a boil and cook rice per package instructions, adding in zest of one lemon or lime and 1/2 teaspoon of sea salt. In the meantime rinse and dry scallops on a paper towel if making and season with sea salt and cayenne pepper. As soon as the rice is done cooking fluff and add in peas and green onion. Keeping the rice covered heat oil and butter in a skillet, I like to use cast iron, over medium-high heat. When oil/butter is hot, when a drop of water spatters, add scallops. Cook for 3 minutes on each side, or until there is a golden sear and scallops release from the pan. If making eggs make as desired. Plate rice and top with scallops or eggs. If enjoying rice and peas only add butter or oil and season as desired. Enjoy!
Add some zest & spice to your rice! Spicy Scallops with Spring Rice @sizzlefishfit #fitfam #FitFluential #glutenfree Click To Tweet
Leftovers? Top it with eggs for breakfast!
OMG eggs and scallops – THIS IS A NEW ONES and it’s brilliant!!!!
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Susie @ SuzLyfe
I need this immediately. I adore scallops, but so many restaurants drown them in butter or whatever or kill them past hockey puck. Scallops are actually where my “foodie” journey began, but I tend to get disappointed by them now! These look fantastic, however.
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Yes I hate them swimming in butter and a nice crust without overcooking is key! I find the best way to cook them is in a cast iron pan, they come out perfect every time, as long as I don’t get distracted! Thank you!
Mmm I love scallops!! And rice 🙂 this dish looks fantastic!