Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

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

Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

Enjoy a vibrant medley of pan-seared shrimp and scallops nestled atop a bed of crispy saffron-infused rice, accented by a colorful mix of fresh seasonal vegetables. The dish delivers a delightful balance of tender seafood, aromatic spices, and crisp veggies, perfect for a light yet satisfying meal.

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NUTRITION

376kcal
Protein
38g
Fat
7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (raw, peeled, deveined)

3 oz Sea Scallops (raw)

0.5 cup Cooked White Basmati Rice with Saffron

0.5 cup Mixed Fresh Vegetables (bell pepper, zucchini, tomato)

1 tsp Olive Oil

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PREPARATION

  • 1

    Rinse and pat dry the shrimp and scallops. Season them lightly with salt and a pinch of saffron-infused seasoning if available.

  • 2

    In a medium pan, heat the olive oil over medium-high heat. Add the shrimp and scallops, searing each side for about 2-3 minutes until they develop a golden crust and are just cooked through. Remove them from the pan and set aside.

  • 3

    Using the same pan, add the mixed fresh vegetables and sauté for 2-3 minutes until they are slightly tender but still crisp.

  • 4

    Reheat the pre-cooked saffron rice in a separate pan or microwave until warm and slightly crispy on the bottom if desired.

  • 5

    To serve, layer a bed of crispy saffron rice on the plate, top with the sautéed vegetables, and arrange the seared seafood on top. Garnish with a drizzle of extra olive oil or a squeeze of lemon if desired.

Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

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

Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Crispy Saffron Rice and Fresh Vegetables

Enjoy a vibrant medley of pan-seared shrimp and scallops nestled atop a bed of crispy saffron-infused rice, accented by a colorful mix of fresh seasonal vegetables. The dish delivers a delightful balance of tender seafood, aromatic spices, and crisp veggies, perfect for a light yet satisfying meal.

NUTRITION

376kcal
Protein
38g
Fat
7g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (raw, peeled, deveined)

3 oz Sea Scallops (raw)

0.5 cup Cooked White Basmati Rice with Saffron

0.5 cup Mixed Fresh Vegetables (bell pepper, zucchini, tomato)

1 tsp Olive Oil

PREPARATION

  • 1

    Rinse and pat dry the shrimp and scallops. Season them lightly with salt and a pinch of saffron-infused seasoning if available.

  • 2

    In a medium pan, heat the olive oil over medium-high heat. Add the shrimp and scallops, searing each side for about 2-3 minutes until they develop a golden crust and are just cooked through. Remove them from the pan and set aside.

  • 3

    Using the same pan, add the mixed fresh vegetables and sauté for 2-3 minutes until they are slightly tender but still crisp.

  • 4

    Reheat the pre-cooked saffron rice in a separate pan or microwave until warm and slightly crispy on the bottom if desired.

  • 5

    To serve, layer a bed of crispy saffron rice on the plate, top with the sautéed vegetables, and arrange the seared seafood on top. Garnish with a drizzle of extra olive oil or a squeeze of lemon if desired.