Saffron Infused Rice with Seared Scallops

Ingredients

• 2 tbsp (30 ml)extra virgin Spanish olive oil
• 2 clovesgarlic
• 1/2onion
• to tastesea salt
• to tasteblack pepper
• 1 pinchsaffron threads
• 590 ml (2 1/2 cups)vegetable broth
• 190 g (1 cup)round rice
• 2 tbsp (30 ml)extra virgin Spanish olive oil
• 6–8fresh scallops
• to tastesea salt
• to tasteblack pepper
• to tastefresh parsley
• to tastelemon

Instructions

1. 1

   Prepare ingredients

   Finely mince the garlic and dice the onion. Season the scallops on both sides with sea salt and freshly cracked black pepper.

2. 2

   Cook saffron rice

   Heat a large non-stick frying pan over medium-high heat and add 2 tablespoons (30 ml) of olive oil. When hot, add the onion and garlic and stir to coat; cook for about 2 minutes. Season with sea salt and freshly cracked black pepper, then add 590 ml (2 1/2 cups) of vegetable broth and the saffron threads. Bring to the boil, season with sea salt and boil for 2 minutes to infuse the broth. Add 190 g (1 cup) of round rice and stir so it is evenly distributed. Stir occasionally. After about 8 minutes, reduce the heat to low-medium. After a further 2 minutes, when little broth remains and a spoon drawn through the rice reveals the bottom of the pan, cover with a lid and turn off the heat.

3. 3

   Sear scallops

   Heat a small non-stick frying pan over medium-high heat and add 2 tablespoons (30 ml) of olive oil. Once hot, add the scallops, arranging them around the outer edge of the pan if convenient. Sear for about 3 minutes on each side, until they have a browned crust.

4. 4

   Plate and garnish

   Divide the rice between 2 shallow bowls and place the scallops on top. Garnish with lemon slices and fresh parsley.

5. 5

   Serve

   Serve and enjoy.

What is saffron-infused rice?

Saffron rice is made by steeping the threads in hot liquid, which gives the grains a fragrant aroma and warm golden colour. Saffron is used in rice dishes across many cuisines, including Spanish cooking.

Here, round rice simmers directly in vegetable broth with onion and garlic, then rests covered off the heat. The scallops are seared separately and served on top, so their browned surface stays distinct from the soft, savoury rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 24g protein, 72g carbs, 29g fat.

Most of the carbohydrates come from the rice, while olive oil contributes much of the fat. Scallops provide the main protein, with the broth and added salt affecting sodium. For a more balanced plate, serve with a generous side of leafy greens or other vegetables.

The rice and its broth

Round rice: its plump grains release starch as they cook, helping the dish become cohesive. Stir occasionally to distribute the grains, but avoid constant stirring.

Vegetable broth: it supplies the cooking liquid and seasoning. Broths vary in saltiness, so taste before adding much extra salt.

Making the most of saffron

Saffron threads: a pinch is enough to perfume the broth. Let them boil in the liquid for 2 minutes before adding the rice, as directed, to draw out their colour and aroma.

Onion and garlic: cook them briefly in the oil before adding the broth. This gives the rice a savoury base without letting the garlic brown.

Getting a good scallop sear

Hot pan: heat the oil before adding the scallops so their surfaces can brown rather than slowly cook in a cool pan. Give them room; cook in batches if the pan is crowded.

Minimal movement: leave each side undisturbed for about 3 minutes. Turn once and look for an even golden crust.

Knowing when the rice is ready

Watch the liquid: after the initial 8 minutes, reduce the heat, then check again after 2 minutes. When little broth remains and a spoon drawn through the rice reveals the pan base, cover it and turn off the heat.

Rest covered: the rice finishes in the residual heat while the scallops cook. Keep the lid on so the steam stays in the pan.

Serving the dish

Lemon and parsley: add them as a fresh finish just before serving. A squeeze of lemon at the table also brightens the rich olive oil and sweet scallops.

Side dishes: serve with a green salad or simply cooked vegetables if you would like a lighter contrast. Keep the accompaniments mild so the saffron remains noticeable.

Recipe notes & tips

• Measure the broth before starting so it is ready when the aromatics have cooked.
• Taste the broth before adding salt, as vegetable broth can already be salty.
• Use a broad pan for the rice so the grains cook in an even layer.
• Arrange the scallops with space between them to help them brown.
• Finish with lemon just before eating for a brighter flavour.

Variations

• Add peas: Stir a handful into the rice near the end of cooking.
• Use fish stock: Replace the vegetable broth with fish stock for a more seafood-led flavour.
• Add chilli: Sprinkle a little chilli into the oil with the garlic for gentle heat.
• Try prawns: Sear peeled prawns in place of the scallops, adjusting the cooking time until just cooked through.
• Use brown rice: Choose brown rice and follow its packet guidance for liquid and cooking time, as it will take longer than the rice specified here.

Common mistakes to avoid

• Adding rice too early: Let the broth boil with the saffron for 2 minutes first, as the method directs.
• Stirring constantly: Stir occasionally so the rice cooks evenly without being worked continuously.
• Reducing the heat too soon: Keep the rice at its initial heat for about 8 minutes before lowering it.
• Crowding the scallops: Cook them in batches if needed so they can sear instead of steaming.
• Overcooking the scallops: Sear for about 3 minutes per side and avoid leaving them in the hot pan after they are done.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. Reheat gently until piping hot; the scallops may become firmer and the rice may need a splash of water or broth to loosen it.

Frequently asked questions