This one pan meal makes for a tasty dinner and is full of multi-color wild rice and vegetables and topped with ghee covered scallops. This is an easy one pan dish that is great for dinner and is gluten free, nut free, and sugar free!
How to make this one pan dish:
- You will need a 10” pan or skillet
- First, cook your wild rice by following the instructions on the package
- Saute your scallops in spices and ghee
- Set the scallops aside and cook the vegetables, then add in the wild rice and scallops
In this recipe, I used:
Ghee: I love cooking with ghee because it is a dairy free butter replacement. Ghee originated in India and is clarified butter, but the process used to make it removes all of the lactose which makes it great for anyone who is looking for dairy free options. It also has amazing health benefits in that it is high in antioxidants and healthy fats. Some of my favorite ghee to use are 4th & Heart and Ancient Organics!
Wild Caught Scallops: I try to only buy wild caught, meaning the fish was caught in the ocean (aka the fish’s natural environment!). Wild caught fish has more nutrients and is higher in protein.
Wild Rice: interestingly enough, this is actually a type of grass that makes seeds that looks like rice! It is a whole grain packed with nutrients, antioxidants, and is a complete protein! It has a bit of an earthy taste and my favorite budget friendly option is this one from Thrive Market!
Tips:
- Since you cook your scallops first, you might have liquid in the pan when they are done cooking. Spill that out in the sink before you start cooking your veggies in the same pan
- I like to cook my wild rice in advance since it stores well in the refrigerator in an airtight sealed container for up to 5 days
- You can easily swap out zucchini for other vegetables like carrots, broccoli, or mushrooms
One Pan Ghee Scallops & Wild Rice
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 1 1/2 cups wild rice
- 6 large scallops
- 1 tbsp ghee
- 1/4 tsp paprika
- 1 tbsp olive oil
- 1 cup onions, chopped
- 1 cup zucchini, cubed
- 1/4 cup cherry tomatoes, halved
- 4 cups spinach
- 1 tsp water
- 1/4 tsp salt
- sprinkle of black pepper
- 1/2 tsp garlic powder
Instructions
- Cook the wild rice according to the package instructions.
- While rice is cooking, heat a large pan or skillet over medium heat and add the ghee. Let it melt and then add the paprika and scallops to the pan. Cook the scallops, about 3 minutes per side, until they are white and no longer translucent.
- Remove the scallops from the pan and set them aside. Spill out any liquid in the pan.
- Add the olive oil and onions to the pan and cook until the onions become soft and lightly browned (8-10 minutes). Then add the zucchini and cook for another 3-5 minutes or until soft. Add the tomatoes and cook them for 1-2 minutes and then add the spinach and cook until it wilts., another minute or two. Turn off the heat until the rice is done.
- When wild rice is done, turn on the heat and add it to the pan with the salt, pepper, and garlic powder and cook for 2-4 minutes. Then add back the scallops and mix everything together. Remove from heat and ENJOY!
