Pan-Seared Seafood with Saffron-Infused Vegetable Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Seafood with Saffron-Infused Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron-Infused Vegetable Rice

Enjoy a vibrant dish featuring succulent shrimp and tender scallops, pan-seared to perfection and served atop a bed of saffron-infused vegetable rice. This colorful medley is lightly seasoned with aromatic saffron, bell pepper, and onion, delivering a balance of fresh, savory flavors that are both healthy and satisfying.

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NUTRITION

395kcal
Protein
43.8g
Fat
7.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

3 ounces Scallops

1/2 cup cooked Brown Rice

1/2 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 Garlic Clove, minced

1 pinch Saffron

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Rinse the seafood under cold water and pat dry with paper towels.

  • 2

    In a small bowl, combine a pinch of saffron with a tablespoon of warm water to release its color and aroma; set aside.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the diced yellow onion and minced garlic to the skillet, sautéing until they become fragrant and begin to soften, about 2 minutes.

  • 5

    Add the shrimp and scallops to the skillet. Sear each side for about 2-3 minutes until both are opaque and just cooked through. Remove the seafood from the skillet and set aside.

  • 6

    In the same skillet, add the diced red bell pepper. Sauté for 1-2 minutes until slightly tender.

  • 7

    Stir in the cooked brown rice and pour in the saffron infusion. Mix well to combine, allowing the rice to be evenly tinted by the saffron’s color and flavor.

  • 8

    Return the seafood to the skillet to gently warm through, tossing together with the sautéed vegetables and rice.

  • 9

    Season with salt and pepper to taste and serve immediately.

Pan-Seared Seafood with Saffron-Infused Vegetable Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Seafood with Saffron-Infused Vegetable Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron-Infused Vegetable Rice

Enjoy a vibrant dish featuring succulent shrimp and tender scallops, pan-seared to perfection and served atop a bed of saffron-infused vegetable rice. This colorful medley is lightly seasoned with aromatic saffron, bell pepper, and onion, delivering a balance of fresh, savory flavors that are both healthy and satisfying.

NUTRITION

395kcal
Protein
43.8g
Fat
7.7g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

3 ounces Scallops

1/2 cup cooked Brown Rice

1/2 cup diced Red Bell Pepper

1/4 cup diced Yellow Onion

1 Garlic Clove, minced

1 pinch Saffron

1 teaspoon Olive Oil

PREPARATION

  • 1

    Rinse the seafood under cold water and pat dry with paper towels.

  • 2

    In a small bowl, combine a pinch of saffron with a tablespoon of warm water to release its color and aroma; set aside.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the diced yellow onion and minced garlic to the skillet, sautéing until they become fragrant and begin to soften, about 2 minutes.

  • 5

    Add the shrimp and scallops to the skillet. Sear each side for about 2-3 minutes until both are opaque and just cooked through. Remove the seafood from the skillet and set aside.

  • 6

    In the same skillet, add the diced red bell pepper. Sauté for 1-2 minutes until slightly tender.

  • 7

    Stir in the cooked brown rice and pour in the saffron infusion. Mix well to combine, allowing the rice to be evenly tinted by the saffron’s color and flavor.

  • 8

    Return the seafood to the skillet to gently warm through, tossing together with the sautéed vegetables and rice.

  • 9

    Season with salt and pepper to taste and serve immediately.