Partnerships & Collaboration (Coming Soon) & Consulting & Education (Coming Soon)

Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce

Posted on October 06 2023, By: Tanner Saraspe

Easy Pan Seared Scallops with Saffron Rice and Herby Green Sauce

Fragrant saffron rice and a bright and herby green sauce cut through the richness of butter-seared scallops in this simple and impressive weeknight dinner. 

Ready in 1 hour Makes 2 servings 


  • 1 generous pinch high quality saffron threads (about ½ tablespoon)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • Sea salt 
  • 2 cups white basmati rice 
  • 3 cups vegetable or chicken stock or water 
  • 1 tablespoon grass fed butter


  • 4 cloves garlic 
  • ¼ cup mint 
  • ½ cup parsley 
  • 3 tablespoons chives
  • 3 tablespoons dill 
  • 3 tablespoons lemon juice, more if needed 
  • 6 tablespoons olive oil, more if needed
  • Sea salt and pepper to taste


  • 1 pound scallops 
  • Sea salt and pepper 
  • 1 tablespoon olive oil 
  • 1 tablespoon grass fed butter

STEP 1 First make the rice. Place the saffron in a small bowl and top with a little bit of warm (not boiling) filtered water. Let sit for 5 minutes to let the saffron bloom. 

STEP 2 Heat the olive oil over medium-high heat in a heavy bottomed pot or dutch oven with a lid. Add the onions along with a pinch of salt, and cook until soft and fragrant, about 5 minutes. Add the rice and the saffron with blooming liquid. Stir everything to combine and cook for another minute. Add the cooking liquid of your choice and 1 tablespoon of the butter. Bring everything to a boil, stirring once or twice to combine. Reduce heat to low, place a lid on the pot and cook for 20 minutes. 

STEP 3 After 20 minutes, remove rice from the heat, but leave the lid on. Let the rice finish cooking off the heat for another 10 minutes. After ten minutes, use a fork to fluff the rice, and leave it to rest.

STEP 4 Make the green sauce while the rice cooks. Throw the garlic, herbs, lemon juice and olive oil into your mini food processor and pulse until smooth. Season to taste with salt and pepper, adding more oil or citrus if needed. You could even throw in an anchovy or two to up the umami. Please don’t put your fingers directly in the food processor (unplug it and use a spoon). If you aren’t using a machine, this can all be done by hand. Set aside. 

STEP 5 Arrange the scallops on a plate or sheet tray and pat dry. Season with salt and pepper. Heat a large stainless steel skillet over high heat. Once the pan is hot, add butter and olive oil until it shimmers. Working in batches if necessary, place the scallops in the hot pan. Sear on one side until they are nicely browned and lift easily from the pan. A fish spatula is a good tool for this task. Depending on the size of the scallops, this could take anywhere from 2-5 minutes. Flip and cook the other side for a minute or two, or until it lifts easily from the pan. Serve the scallops over the rice with a side of green sauce.