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Easy Mixed Grain Pilaf with Scallops

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
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

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.