Seared Scallops with Cheesy Rice

I love a good scallop.  They are very easy to make and can be cooked to perfection in minutes.  I always feel like no matter what you make with scallops the dish automatically looks fancier.  Maybe that’s just me, lol!

This dish I put together rather quickly.  Don’t judge, this dish was made with minute rice. Yes, minute rice.  I know. I should just make regular rice, but it’s what I had on had and it’s always good to be able to take something you have on hand and make a delicious dish.  Especially with this pandemic going on right now, we need to use what we can find and what we have.

Regardless, this dish is still delicious and probably one of my favorite scallops dishes.  Can’t ask for anything easier.

Seared Scallops with Cheesy Rice

12 Sea scallops, rinsed
2 cups rice, cooked (under cook by a few minutes)
1/4 cup and 2 T heavy cream
1/4 cup grated Romano or Parmesan cheese
3 cloves garlic, grated
2 t garlic powder
2 t onion powder
2 t salt (more to taste)
2 t pepper (more to taste)
3 T olive oil

Directions: Add cooked rice to a small soup pot.  Add in the heavy cream, garlic and cheese and seasoning and mix well.  Cook on low heat 5-6 minutes.

Heat a medium sauté pan on high heat.  Completely try the scallops so they can form a nice crust.  Season the scallops with salt and pepper on both sides. Once the pan is hot add in the oil and let heat 2-3 minutes.  You want the pan to be very hot so you can get a nice sear on the scallops.

Add the scallops to the pan and cook 3 minutes and then flip and cook another 2-3 minutes.  Once done, remove from pan and serve immediately.  I served over the cheesy rice.  Yum!

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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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