Best Scallop Paella Recipes

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SHRIMP AND SCALLOP EASY PAELLA



Shrimp and Scallop Easy Paella image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

  • In a medium saucepan, heat the chicken stock until boiling.
  • In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
  • Decorate with the chopped parsley and lemon wedges.

FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA



Fabulous Mediterranean-Style Scallop Paella image

Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 25

2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
2 stalks celery & leaves, chopped
1/2 cup chopped yellow onion
4 green onions, roughly chopped
2 garlic cloves, minced
4 -6 tablespoons good quality extra virgin olive oil
3 tablespoons butter
1 1/2 cups basmati rice, rinsed and drained
3 cups water (plus a little more water, if needed)
1 (16 ounce) can diced tomatoes, undrained
2 tablespoons chicken bouillon granules (such as Knorr)
1 bay leaf
1 small fresh rosemary sprigs or 1 pinch dried rosemary
1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 dashes cayenne pepper
1 pinch red pepper flakes
1 pinch cajun seasoning
1 pinch Old Bay Seasoning
1 pinch salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh sugar snap pea (one handful)
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
2 fresh lemons, cut into wedges (to serve)

Steps:

  • Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
  • Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
  • Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
  • Rinse and drain the scallops, in a colander (no need to pat dry).
  • Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
  • Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
  • Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!

SCALLOP PAELLA



Scallop Paella image

Provided by Roberto Treviño

Categories     Onion     Shellfish     Sauté     Sausage     Clam     Mussel     Scallop     Shrimp     Saffron     Bell Pepper     Couscous     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1 large onion, chopped
1/4 teaspoon crumbled saffron threads
3 tablespoons vegetable oil
2 cups pearl (Israeli) couscous (10 oz)
2 3/4 cups water
1 1/4 teaspoons salt
1 red bell pepper, cut into 1/4-inch dice
1/2 teaspoon black pepper
16 sea scallops (1 1/4 lb total), tough muscle removed from side of each if necessary
12 mussels (preferably cultivated; 2/3 lb), scrubbed and beards removed
8 small hard-shelled clams (about 2 inches in diameter), scrubbed well
2 oz medium shrimp in shell (31 to 35 per lb), peeled and deveined
2 oz Spanish chorizo (cured spiced pork sausage), quartered lengthwise, then cut crosswise into 1/4-inch pieces
1/2 cup frozen peas, thawed
Garnish: fresh parsley sprigs

Steps:

  • Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
  • While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
  • Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
  • Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.

SCALLOP-QUINOA PAELLA



SCALLOP-QUINOA PAELLA image

Categories     Pepper     Shellfish

Number Of Ingredients 11

1 tablespoon olive oil
2 large sweet peppers, seeded and sliced
1 large onion, chopped
3 cloves garlic, sliced
1 14 1/2ounce can reduced-sodium chicken broth
1 1/4 cups quinoa
1 6 ounce jar marinated artichoke hearts, drained and cut into quarters
1 cup frozen peas, thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds sea scallops

Steps:

  • 1. Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes. 2. Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through. 3. Allow to stand 5 minutes, covered, before serving.

SCALLOP & ANDOUILLE PAELLA



SCALLOP & ANDOUILLE PAELLA image

Categories     Pork     Shellfish

Yield 6-8 servings

Number Of Ingredients 12

1pound sea scallops
1pound andouille sausage in its casing, cut diagonally into 1 1/2 inch pieces
1 large sweet onion, diced
4 cloves garlic, minced
8 scallions (white and green parts), chopped
2 cups Arborio rice
1/2 cup dry white wine
1 ½ cups crushed tomatoes
2 teaspoons smoked Spanish paprika (pimenton)
1 teaspoon salt
Pinch of saffron
3 - 4 cups chicken stock

Steps:

  • In a large (15-inch) cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat until the oil is shiny and just about to smoke. While the oil is heating, quickly pat dry the scallops and remove the tough side muscle and discard. Sear the scallops in batches until brown and crusty on both sides, about 2 minutes per side. Remove the scallops to a plate. Add the sausage and brown, turning it on all sides, about 2-5 minutes. Set aside on another plate. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover drippings from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic and the white part of the chopped scallions, reserving the green for garnish, and cook for another few minutes. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3 minutes, add the wine, and cook until the liquids have evaporated by nearly half, about 2-3 minutes. Use your spatula to help deglaze the pan and lift up any caramelized bits. Stir in the tomatoes (and their juices), paprika, salt and pepper. Place the saffron and stock in a small saucepan over a medium-low flame until the liquids are hot. (you can also do this in the microwave). Return the sausage to the pan, and cover with the saffron-stock, as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low, and simmer on the stove until the rice is cooked through, all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-30 minutes. Using the back of your spoon to create small indents, arrange the scallops neatly around the surface of the paella, and add any juices back in the pan. Cook until all the liquid is absorbed and the rice is tender. Garnish with the remaining green scallions and some lemon wedges. Serve warm, straight from the skillet.

SCALLOP PAELLA



SCALLOP PAELLA image

Categories     Shellfish     Sauté     Low Fat

Yield 6 servings

Number Of Ingredients 15

1 large onion, chopped
1/4 teaspoon crumbled saffron threads
3 tablespoons vegetable oil
2 cups pearl (Israeli) couscous (10 oz)
2 3/4 cups water
1 1/4 teaspoons salt
1 red bell pepper, cut into 1/4-inch dice
1/2 teaspoon black pepper
16 sea scallops (1 1/4 lb total), tough muscle removed from side of each if necessary
12 mussels (preferably cultivated; 2/3 lb), scrubbed and beards removed
8 small hard-shelled clams (about 2 inches in diameter), scrubbed well
2 oz medium shrimp in shell (31 to 35 per lb), peeled and deveined
2 oz Spanish chorizo (cured spiced pork sausage), quartered lengthwise, then cut crosswise into 1/4-inch pieces
1/2 cup frozen peas, thawed
Garnish: fresh parsley sprigs

Steps:

  • Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes. While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes. Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate. Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.

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