April 9, 2020
The quickest, most delicious lunch!
I love this recipe because it is simple and very customizable. Feel free to substitute the scallops with shrimp or cut cod, salmon, or chicken if you don’t have scallops on hand.
And of course fresh tomatoes make it way better 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
20-Minute Tomato Scallop Rice.
- 3/4 cup Arborio rice
- 3 tablespoons plus 1 teaspoon olive oil
- 1 pound baby scallops
- 2 cups grape tomatoes, halved
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- Add the rice, 1 teaspoon of olive oil, and 1/2 cup of water in a medium saucepan over medium heat. Allow mixture to come to a boil, and then reduce heat to low, and allow to simmer until rice is thoroughly cooked through.
- Meanwhile, heat 3 tablespoons of the olive oil and garlic in a large skillet over medium heat. Once garlic is fragrant, sear scallops until cooked. Add in the tomatoes, as well as the paprika, salt, red pepper, black pepper, and dried oregano. Once scallops are fully cooked and tomatoes have released most of their juices, add in the rice, and mix well. Serve, and enjoy with fresh herbs!
