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Sizzling Seafood Rice Feast brings scallops, prawns and crayfish together.
This Sizzling Seafood Rice Feast combines scallops, prawns and grilled crayfish with garlicky turmeric herb rice for an impressive seafood dinner.
Additional Information
- Can this be frozen? Yes, but freezing isn’t ideal for the finished dish because cooked scallops, prawns and crayfish can become firmer after thawing. If you do freeze it, cool the seafood rice completely, portion it into airtight freezer containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently until piping hot.
- How long can it be stored and how? Store leftovers in an airtight container in the refrigerator for up to 2 days. Refrigerate within 2 hours of cooking and reheat only the amount you’re planning to eat.
- Can I use frozen seafood? Absolutely. Thaw frozen scallops and prawns completely and pat them very dry with paper towels before cooking. Excess moisture will make browning difficult.
- Can I leave out the crayfish? Yes. The scallops and prawns are enough to make a satisfying seafood rice dish, so don’t feel you need to track down crayfish tails.
- Can I use other seafood? Definitely. Calamari, mussels, chunks of firm white fish or lobster can work, although cooking times will vary. Add each seafood according to how quickly it cooks.
- Can I use fresh herbs instead of dried? You can. As a rough guide, use about three times as much fresh herb as dried, but adjust to taste because the original recipe is meant to have a gentle mixed herb flavour.
- What if I don’t have all the herbs? Don’t worry about making a special shopping trip for one missing herb. Use the herbs you have, keeping the total quantity roughly similar. Thyme, oregano, basil and parsley are especially useful here.
- Can I cook the crayfish in the oven? Yes. Bake the butter and garlic coated crayfish tails at 400⁰F (200⁰C) until the flesh is opaque and cooked through, generally about 10 to 15 minutes depending on their size.
- What is the biggest trick to getting good seafood? Don’t overcrowd the pan. Cooking the scallops and prawns in smaller batches lets them brown properly instead of releasing water and steaming
Why You Will Love and Enjoy this Sizzling Seafood Rice Feast
- Three seafood favourites in one dinner: Scallops, prawns and crayfish give every serving plenty of variety.
- Big flavour without complicated cooking: Turmeric, herbs, garlic and butter do most of the heavy lifting.
- Easy to customize: Leave out the crayfish, swap the seafood or adjust the herbs to suit what you have.
Sizzling Seafood Rice Feast
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Seafood Recipes
- Method: Easy Cooking
Description
This Sizzling Seafood Rice Feast brings together buttery scallops, juicy prawns and grilled crayfish over fragrant turmeric and herb rice. It’s the kind of seafood dinner that looks impressive but is actually pretty easy to pull together.
Ingredients
Rice
- 1 cup uncooked long grain rice
- 1 tsp turmeric
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried basil leaves
- 1 tbsp dried parsley flakes
- 2 cups water, or the amount recommended for your rice
- 1/2 tsp salt
Seafood
- 1 medium onion, roughly chopped
- 2 tsp fresh garlic, minced, or bottled garlic
- 2 tbsp olive oil
- 1 bag scallops, about 300 to 400 g
- 1 bag prawns, about 300 to 400 g, peeled and deveined
- 3 tbsp butter, divided
- 2 tsp fresh garlic, minced, or bottled garlic
- 2 crayfish tails, split open and deveined
Instructions
- 1/2 tsp dried oregano, 1/2 tsp dried thyme leaves, 1/2 tsp dried basil leaves, 1 tbsp dried parsley flakes, 2 cups water and 1/2 tsp salt according to your rice instructions. We often do ours in the microwave, which works just fine. Once cooked, fluff the rice and set it aside.
- Heat 2 tbsp olive oil in a large frying pan over medium heat.
- Add 1 medium roughly chopped onion and 2 tsp fresh minced garlic or bottled garlic, then cook for about 5 to 7 minutes until the onion is softened and lightly browned.
- Add 1 tbsp butter to the pan and cook a portion of 1 bag of scallops, about 300 to 400 g, without overcrowding the pan.
- Cook for about 2 to 3 minutes per side, depending on their size, until browned and just cooked through. Transfer the scallops to the seasoned rice.
- Add another 1 tbsp butter to the pan, followed by a portion of 1 bag of prawns, about 300 to 400 g, and cook for about 2 to 3 minutes per side until pink, opaque and cooked through. Add the prawns to the rice.
- Continue cooking the remaining scallops and prawns in batches, adding a little more of the 3 tbsp butter as needed. Don’t pile the seafood into the pan or it’ll steam instead of getting those lovely browned edges.
- Gently fold the cooked scallops and prawns into the seasoned rice and browned onion mixture. Keep the seafood rice warm in a low oven while you finish the crayfish.
- For the crayfish, preheat your BBQ to medium-high heat. Place the 2 crayfish tails, shell side down, after cutting them open and removing the vein.
- Rub the flesh with 1 tbsp softened butter and 1 tsp fresh minced garlic or bottled garlic.
- Grill the crayfish tails flesh side down briefly, then turn them shell side down and continue cooking until the flesh is opaque and cooked through.
- Depending on their size and your BBQ, this will usually take about 6 to 10 minutes total. Don’t walk away from them because crayfish can go from perfectly tender to rubbery surprisingly quickly.
- Serve the warm Sizzling Seafood Rice Feast with the grilled crayfish tails arranged over or alongside the rice and seafood. Spoon some of the garlicky butter from the crayfish over the top before serving.
If You Don’t Have a BBQ
- You can bake the 2 butter and garlic rubbed crayfish tails at 400⁰F (200⁰C) until the flesh is opaque and cooked through, usually about 10 to 15 minutes depending on size. And if you’re not a crayfish fan, simply leave it out. The scallops and prawns still make a very good seafood rice dinner.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
I started with a simple pot of turmeric and herb rice, then the seafood started happening. A batch of scallops here, some garlicky prawns there, and finally crayfish tails sizzling on the BBQ. Sometimes the best dinners are the ones that grow as you cook.
Sizzling Seafood Rice Feast gives scallops, prawns and grilled crayfish a generous place over fragrant turmeric herb rice. Garlic, butter and fresh seafood create a satisfying combination that feels special without demanding complicated cooking. It’s colourful, filling and packed with the kind of savoury seafood flavour that makes dinner worth sitting down for.
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This looks delicious! We are excited to feature your recipe at The Crazy Little Lovebirds link party this Friday.
Thank you so much Steph, much appreciated for the upcoming feature and shoutout.
Seafood’s my favorite! Love this. I can’t wait to try this.
An all-time favorite, in fact, seafood in any shape or form. Enjoy it
This looks delicious, along with some healthy fats, too!
Thank you so much, it’s a treat and we love seafood, just wish I could afford crayfish on a more regular basis.
Hi, Esme. This looks really good for an Autumn evening dinner! Pinned.
All the best.
Thanks Deb, we love seafood and enjoy it tremendously.