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!
Did you make this recipe?Tag @girlswhoeat!