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Seafood-Rice Salad

Seafood-Rice Salad recipe image
This refreshing Seafood-Rice Salad is the perfect light meal for warm weather or a quick lunch. It combines the delicate sweetness of cooked scallops and shrimp with the rich flavor of lump crab meat, all nestled in fluffy basmati rice. Blanched broccoli adds a satisfying crunch and a pop of green color, while the zesty lemon vinaigrette ties everything together with a bright, herbaceous finish. The combination of texturesfrom the tender seafood to the crisp vegetablesmakes each bite interesting. Its an elegant yet simple dish that feels luxurious but comes together quickly using mostly pantry staples and pre-cooked ingredients. Serve it chilled for a picnic, potluck, or as a sophisticated side dish for a summer barbecue.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 778.3
Dietary: Gluten-free
Description
This refreshing Seafood-Rice Salad is the perfect light meal for warm weather or a quick lunch. It combines the delicate sweetness of cooked scallops and shrimp with the rich flavor of lump crab meat, all nestled in fluffy basmati rice. Blanched broccoli adds a satisfying crunch and a pop of green color, while the zesty lemon vinaigrette ties everything together with a bright, herbaceous finish. The combination of texturesfrom the tender seafood to the crisp vegetablesmakes each bite interesting. Its an elegant yet simple dish that feels luxurious but comes together quickly using mostly pantry staples and pre-cooked ingredients. Serve it chilled for a picnic, potluck, or as a sophisticated side dish for a summer barbecue.
Ingredients
  • 2 pound Scallops; cooked
  • 1 pound Medium shrimp; cleaned & cooked
  • 6 ounce Crab meat
  • 4 cup Basmati rice; cooked
  • 3 cup Broccoli flowerets; blanched
  • 1/2 cup Vegetable oil
  • 1/2 cup Lemon juice
  • 2 tablespoon Fresh chives; chopped
  • 1 tablespoon Lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Sugar
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add broccoli florets and blanch for 10 to 15 seconds until bright green.
  3. 3
    Remove broccoli and immediately plunge into a bowl of ice water to stop cooking.
  4. 4
    Drain broccoli thoroughly and pat dry.
  5. 5
    In a small bowl, whisk together vegetable oil, lemon juice, chopped chives, lemon zest, Dijon mustard, and sugar until emulsified.
  6. 6
    In a large mixing bowl, combine the cooked scallops, shrimp, crab meat, cooked basmati rice, and blanched broccoli.
  7. 7
    Pour the lemon vinaigrette over the seafood and rice mixture.
  8. 8
    Gently toss everything together to coat evenly.
  9. 9
    Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and chill the salad.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 778.3kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.1g6%
Cholesterol 358.5mg120%
Sodium 2123.3mg89%
Total Carbohydrate 87.5g30%
Dietary Fiber 5.9g24%
Sugars 15.5g
Protein 90.5g181%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seafood, salad, rice, scallops, shrimp, crab, broccoli, lemon, vinaigrette, chilled, lunch, picnic, basmati, summer, light, healthy, protein, easy, quick, fresh
Read it online: https://www.chefs-mate.com/recipe/seafood-rice-salad/