Baltimore Bay Scallops
Succulent scallops pan-seared with a citrus-herb crust and served over a bed of saffron-infused rice. This cajun-inspired seafood ready in about 55 minutes pairs thawed Scallops, uncooked Rice, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces, thawed Scallops
- 1 cup, uncooked Rice
- 1/2 cup Coconut milk
- 1, zested and juiced Lemon
- 2 cloves, minced Garlic
- 1/4 tsp Saffron threads
- 2 tbsp Olive oil
- 1/4 cup, chopped Parsley
Instructions
- Step 1: In a saucepan, bring 1 cup water to a boil. Add rice, saffron, and 1/2 cup coconut milk. Cook for 18-20 minutes until tender. Fluff and set aside.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden and opaque.
- Step 3: In the same skillet, add garlic and sauté for 1 minute. Stir in lemon zest and juice, then mix with cooked rice.
- Step 4: Top scallops with the lemon rice and garnish with parsley. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baltimore Bay Scallops take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baltimore Bay Scallops?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thawed scallops from drying out.
Can I substitute ingredients in Baltimore Bay Scallops?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baltimore Bay Scallops for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baltimore Bay Scallops?
Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
