Seafood Combination On Rice Recipe

Rinse and cook rice

Rinse 2 cups long-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 2.5 cups water, 1 tsp salt, and 1 tbs butter in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving and keep warm.

Prep the seafood

Pat shrimp, scallops, and calamari dry with paper towels. If using frozen seafood, ensure fully thawed and patted dry. Toss shrimp, scallops, calamari, and crab meat lightly with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika to season.

Sear seafood

Heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium-high heat until butter foams. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add scallops first (if using larger ones) and sear 1.5–2 minutes per side until golden; remove scallops to a plate and keep warm.

Return skillet to heat, add a little more oil if needed, add shrimp and cook 1.5–2 minutes per side until pink and opaque; remove and keep with scallops.

Add calamari rings to the hot pan and stir-fry 1–2 minutes just until they curl and become opaque; remove quickly to avoid toughness. Briefly warm the crab meat (if using lump crab) in the pan for 30–45 seconds just to heat through; remove.

Return all cooked seafood to the pan to combine briefly with a squeeze of 2 tbs lemon juice and 2 tbs chopped parsley; toss to coat and remove from heat. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Deglaze and make sauce

After removing the seafood, keep the skillet over medium heat. Add 1/2 cup white wine (or broth) to the pan to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.

Add 1/4 cup seafood stock (optional) and continue to simmer 1 minute. Reduce heat to low and stir in 1/4 cup heavy cream and 1 tbs butter, stirring until the butter melts and the sauce thickens slightly, about 1–2 minutes.

Stir in 1/2 tsp lemon zest, 1/4 tsp hot sauce (if using), and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as desired.

Return the cooked seafood to the skillet and gently toss in the sauce for 30–45 seconds to coat and warm through; remove from heat to avoid overcooking.

Divide the fluffy rice among 4 plates (about 1/2 cup cooked rice per serving as a base; total yields 4 servings). Mound the rice slightly in the center of each plate.

Spoon an equal portion of the sauced seafood medley over the rice, making sure to include some sauce on each portion.

Garnish each plate with chopped green onions, extra parsley, and a lemon wedge. Serve immediately while hot.