Creamy Bay Scallops over Saffron Rice

4 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 339.1
  • Total Fat: 5.5 g
  • Cholesterol: 32.8 mg
  • Sodium: 1,135.5 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.6 g

View full nutritional breakdown of Creamy Bay Scallops over Saffron Rice calories by ingredient
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Number of Servings: 6


    2 pkgs Mahatma Saffron Yellow Rice
    1 T. olive oil
    1 garlic clover, minced
    1 shallot, minced
    1 c. dry white wine
    1 c. seafood stock (I used vegetable broth when I couldn't find seafood stock)
    1 lb. fresh bay scallops
    1/2 c. light sour cream
    1/3 c. fresh parsley, chopped
    Green and/or red peppers
    1c. green peas


Prepare rice mix per directions and keep warm. Heat a large heavy bottomed saute pany over medium high heat. Add olive oil and saute garlic and shallot for one minute. Increase heat to high and add stock and wine. Bring to a boil and reduce liquid by half. Add scallops and saute 5 min. Remove from heat and stir in light sour cream and parsley. Serve over warm cooked rice. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user NORMSNAN.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • O.K.
    I did not let the liquids reduce enough so the "cream" sauce was actually really soupy. I still did not like the flavor. It kinda made me sick to my stomach--maybe the wine mixed with sour cream. It's possible using fresh large scallops would be better. - 3/19/08

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  • Incredible!
    this dish was sooooo yummy! i've never cooked seafood before, and was so quick and easy! thanks heaps and will definatly cook this one again! - 3/19/08

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  • Incredible!
    DH loved this! we used brown rice and organic veggie broth to make it fit the UltraSimple Diet - 2/3/08

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