Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

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

Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

Enjoy a vibrant plate of pan-seared shrimp and scallops served over fragrant saffron-infused rice, accompanied by a medley of roasted vegetables. The dish boasts a delightful blend of sea-salty flavors, aromatic saffron, and the natural sweetness of roasted veggies, making it a satisfying and colorful dinner option.

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NUTRITION

432kcal
Protein
42.9g
Fat
7.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

2 oz Scallops

1/2 cup Cooked Saffron Rice

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Pinch of Saffron

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and carrot with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 3

    Rinse the rice and cook it according to package directions. In the final minutes of cooking, steep a pinch of saffron in a tablespoon of hot water and stir it through the rice for a fragrant, golden finish.

  • 4

    While the vegetables roast and rice cooks, pat the shrimp and scallops dry. Mince the garlic.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the garlic and briefly sauté until fragrant, then add the shrimp and scallops. Sear them for about 2 minutes per side until they develop a light golden crust and are just cooked through.

  • 6

    Plate the saffron rice as a base, top with the pan-seared seafood, and add a generous serving of roasted vegetables on the side. Garnish with fresh herbs if desired and serve immediately.

Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

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

Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Roasted Vegetables

Enjoy a vibrant plate of pan-seared shrimp and scallops served over fragrant saffron-infused rice, accompanied by a medley of roasted vegetables. The dish boasts a delightful blend of sea-salty flavors, aromatic saffron, and the natural sweetness of roasted veggies, making it a satisfying and colorful dinner option.

NUTRITION

432kcal
Protein
42.9g
Fat
7.2g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

2 oz Scallops

1/2 cup Cooked Saffron Rice

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Pinch of Saffron

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables.

  • 2

    Toss chopped bell pepper, zucchini, and carrot with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and lightly caramelized.

  • 3

    Rinse the rice and cook it according to package directions. In the final minutes of cooking, steep a pinch of saffron in a tablespoon of hot water and stir it through the rice for a fragrant, golden finish.

  • 4

    While the vegetables roast and rice cooks, pat the shrimp and scallops dry. Mince the garlic.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the garlic and briefly sauté until fragrant, then add the shrimp and scallops. Sear them for about 2 minutes per side until they develop a light golden crust and are just cooked through.

  • 6

    Plate the saffron rice as a base, top with the pan-seared seafood, and add a generous serving of roasted vegetables on the side. Garnish with fresh herbs if desired and serve immediately.