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  • Parvani

Scallops With Green Beans and Cranberry Walnut Wild Rice Recipe

The name sure is long, but your reaction should be one word: "yum!"

Serves four


  • 8 fresh scallops

  • Olive oil

  • Cajun seasoning

  • Smoked paprika

  • Green beans

  • Salt and pepper

  • Garlic

  • 1 cup of wild rice

  • 1 cup of vegetable stock

  • 1 1/2 cups of water

  • 1/2 cup of dried cranberries

  • 1/2 cup of chopped walnuts


First, take your scallops, toss in a little olive oil, Cajun seasoning, and smoked paprika. Then, put them in the fridge. Trim and blanch your green beans, and then sauté them with salt, pepper, and garlic for five minutes. Mix your vegetable stock with the water and bring it to boil, then add the rice and cover it until cooked, which would be approximately 20 minutes. Once cooked, take off the heat, and stir in the half cup of dry cranberries and the half cup of chopped walnuts. Plate the rice around the edges of the plate, place the green beans in middle, and take scallops out of fridge. After that, sauté them in a hot skillet for 2 minutes per side. Remember to not overcook. Put two scallops on each plate and eat!

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