Easy Mixed Grain Pilaf with Scallops

This pilaf is my go-to weeknight dinner when I want something that feels fancy but didn’t take over my life. It’s a nutty, cozy mix of grains — think farro, brown rice, maybe a little barley — cooked with aromatics and a hit of lemon, then topped with scallops that get a quick, hot sear. The result is a dinner that’s layered (texture! flavor!) and somehow very satisfying without needing a million pans or grocery runs.

My husband calls this the “restaurant dinner I can eat on the couch.” True story: the first time I made it, I totally overcooked the scallops and he still ate his plate in record time while I sulked. Somehow the grains and the buttery, lemony pan sauce hid my sin and we both declared it a win. It’s now a staple when we want something slightly special — quick enough for a weeknight, pretty enough for a date night if we dust off the good plates.

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I’ll be honest: I used to be terrified of scallops because they scream “overcook me” and I have a track record. The trick I learned (after several chewy mistakes) is to treat the scallops like guests — give them a hot, short hello in the pan and then leave them alone. Also, once I swapped half the rice for farro on a whim, the texture became so much better — more tooth, less mush — and honestly that swap was the moment this dish felt brilliant instead of just fine. I once forgot to salt the grains and the whole thing was flat; lesson learned: salt early and taste often.

Shopping Tips

– Seafood: Buy dry-packed scallops if you can (no added water or sodium). Look for a clean sea smell — not fishy.
– Grains/Pasta: Pick a mix of textures: brown rice for body, farro or barley for chew. Precooked packs work in a pinch.
– Vegetables: Onion, celery, and carrot are the little flavor team — choose firm, brightly colored produce.
– Fresh Herbs: Parsley or chives brighten the whole dish; buy bunches with vivid green leaves and no wilt.
– Fats & Oils: Use good olive oil for the grains and a knob of butter (or ghee) to finish the scallops and sauce — worth the splurge.

Prep Ahead Ideas

– Cook the grain mix a day or two ahead and store it in an airtight container in the fridge so dinner is mostly assembly.
– Chop onions, celery, carrots, and herbs the night before in separate containers to keep flavors crisp and prevent sogginess.
– If you like a saucy pilaf, make the pan sauce (butter, lemon, stock reduction) and refrigerate; gently warm and finish with herbs just before serving.
– Store prepped scallops on a tray covered in the coldest part of the fridge and use within a day — don’t marinate them too long.

✔Time-Saving Tricks

– Use a combination of quick-cooking grains and some leftover cooked rice to cut total grain time.
– Sear scallops in a very hot pan for just a couple minutes per side — it’s fast and makes dinner feel special.
– Keep a jar of low-sodium stock or bouillon on hand so you can deglaze the pan and build flavor without fuss.
– Skip the fancy plating when life is hectic; toss everything in the pan, finish with herbs, and call it family-style.

✔Common Mistakes

– Overcrowding the pan when searing scallops — they steam instead of caramelize. If that happens, scoop them out and give the pan a second heat blast.
– Undercooking or overcooking the grains: taste as you go, especially with mixed packs that cook unevenly. Add hot stock slowly.
– Forgetting to salt at multiple stages — grain, cooking liquid, and finishing — leads to bland results.
– I once added too much lemon right at the start and lost balance; brighten at the end so the citrus is fresh and bright.

What to Serve It With

– Simple greens tossed with lemon vinaigrette (arugula or spinach are great).
– Crusty bread or a warm baguette to sop up the buttery pan sauce.
– Roasted asparagus or green beans for a crunchy, verdant contrast.
– Quick cucumber-dill salad for a cool, bright side.

✔Tips & Mistakes

– Use a hot, dry pan for scallops — nothing ruins a sear like a cold pan.
– Salt the grains during cooking; it’s the easiest flavor hack.
– If your pilaf is dry, stir in a splash of hot stock or olive oil before serving.
– If scallops are rubbery, you likely cooked them too long — next time, back off the heat and shorten the sear.

✔Storage Tips

Leftovers keep in the fridge for 2–3 days in an airtight container. Reheat gently in a skillet with a splash of water or stock (microwaving works in a pinch but the scallops will get firmer). Cold? Totally edible — the grains actually taste great straight from the fridge for lunch. Breakfast with a fried egg on top? No shame — it’s a vibe.

✔Variations and Substitutions

If scallops are pricey or unavailable, swap in shrimp or firm white fish — adjust cook times. For a vegetarian version, roast mushrooms or use pan-fried halloumi for a satisfying chew. Swap lemon for a splash of white wine in the pan sauce if that’s what you have. I don’t recommend super-starchy quick-cooking white rice here; it gets mushy with the longer braise of mixed grains.

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Easy Mixed Grain Pilaf with Scallops

Seared sea scallops crown a fragrant brown rice and quinoa pilaf with peas, lemon, and herbs. A polished weeknight dinner that feels special.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp olive oil for the pilaf
• ▢ 0.75 cup finely chopped yellow onion
• ▢ 2.5 tsp minced garlic
• ▢ 1 cup long-grain brown rice, rinsed and drained
• ▢ 0.5 cup quinoa, rinsed and drained
• ▢ 0.25 cup dry white wine optional
• ▢ 3.25 cup low-sodium chicken broth or vegetable broth
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.75 tsp freshly ground black pepper divided
• ▢ 0.75 cup frozen peas no need to thaw
• ▢ 1 tsp fresh lemon zest
• ▢ 1 tbsp fresh lemon juice
• ▢ 0.25 cup chopped flat-leaf parsley plus more for garnish
• ▢ 0.25 cup sliced almonds, toasted optional garnish
• ▢ 1.25 lb large sea scallops, patted dry
• ▢ 0.5 tsp smoked paprika for the scallops
• ▢ 1 tbsp olive oil for searing scallops
• ▢ 1 tbsp unsalted butter for searing scallops
• ▢ 0.25 tsp crushed red pepper flakes optional

Instructions

Preparation Steps

• Rinse the brown rice and quinoa under cold water; drain well.
• Warm 1½ tbsp olive oil in a medium pot over medium heat. Soften the onion with a pinch of salt, 3–4 minutes.
• Stir in the garlic and brown rice. Toast until fragrant, about 1 minute.
• Pour in the wine and let it simmer until mostly evaporated, about 1 minute.
• Add 2¼ cups broth, ¾ tsp pepper, and 1 tsp salt. Bring to a boil, cover, and simmer 15 minutes.
• Stir in quinoa and the remaining 1 cup broth. Cover and cook until grains are tender, 14–16 minutes.
• Fold in peas. Cover off heat and steam 2–3 minutes. Fluff with lemon zest, lemon juice, parsley, and red pepper flakes.
• While grains cook, season scallops with a little salt, remaining pepper, and smoked paprika.
• Heat 1 tbsp olive oil and butter in a large skillet over medium-high. Sear scallops 1½–2 minutes per side until deep golden; work in batches.
• Spoon pilaf onto plates. Sprinkle almonds, top with scallops, and drizzle any pan juices over the top.

Notes

Swap scallops for shrimp or salmon if you prefer. Use vegetable broth to keep it pescatarian. Toasted pistachios or pine nuts are great in place of almonds. Refrigerate leftovers up to 3 days and reheat gently with a splash of broth to revive the pilaf's texture.

This recipe is an original creation inspired by classic Easy Mixed Grain Pilaf with Scallops flavors. All ingredient ratios and instructions are independently developed.