Servings
Font
Back
0 from 3 votes

Tex Mex Scallop Rice Bowls

These Tex-Mex Scallop Rice Bowls feature tender seared scallops over a flavorful lime rice - plus fresh, easy-to-make pico de gallo and spiced lime crema. This easy recipe is PACKED with fresh flavor!

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 servings
Calories: 694 kcal
Course: Dinner
Cuisine: American

Ingredients

For the Rice:
  • 6 cups cooked white rice more if desired (either warm or at room temperature)
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
For the Pico de Gallo:
  • 1 cup finely diced tomato
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped cilantro
  • 1 lime juiced
  • 1 tablespoon minced jalapeño optional
  • Kosher salt & ground black pepper to taste
For the Spiced Lime Crema:
  • ½ cup sour cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons taco seasoning
For the Scallops:
  • 1 pound large sea scallops
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 lime halved
Additional Ingredients:
  • 1 avocado sliced
  • 1 lime cut into wedges
  • chopped cilantro to taste
  • jalapeño slices if desired

Instructions

For the Rice:
    Cup of Yum
  1. In a medium bowl, combine cooked rice with lime juice and zest. Set aside.
For the Pico de Gallo:
  1. In a large bowl, combine the tomato, red onion, cilantro, lime, and jalapeno. Season with salt and pepper to taste. Set aside.
For the Spiced Lime Crema:
  1. In a small bowl, whisk together the sour cream, lime juice, lime zest, and taco seasoning. Refrigerate until ready to use.
For the Scallops:
  1. Pat the scallops dry with a paper towel and season them lightly with salt and pepper.
  2. Heat a heavy-bottomed skillet over medium to medium-high heat, and add the olive oil. Once oil is hot, sear the scallops (flat side down) for about 3 minutes, or until they are golden brown and release naturally from the pan. Refrain from pulling the scallops too much because they can rip.
  3. When the scallops are golden brown, flip them and add the butter to the pan. Add the lime, cut side down.
  4. Sear scallops for another 3 minutes, or until they are firm and golden brown on the second side.
  5. Remove the pan from the heat and squeeze the charred lime over the scallops.
To Assemble:
  1. Divide lime rice between 4 individual bowls. Add seared scallops followed by the pico de gallo and avocado. Garnish with cilantro and offer lime crema and lime wedges on the side. Offer fresh jalapeno slices for those who like extra heat. Enjoy immediately.

Notes

  • Storage: Scallops don’t reheat well so I recommend enjoying these bowls immediately after they’re prepared.

Nutrition Information

Serving 1 Calories 694kcal (35%) Carbohydrates 89g (30%) Protein 33g (66%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 15g Cholesterol 71mg (24%) Sodium 980mg (41%) Fiber 7g (28%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 694

% Daily Value*

Serving 1
Calories 694kcal 35%
Carbohydrates 89g 30%
Protein 33g 66%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 15g 88%
Cholesterol 71mg 24%
Sodium 980mg 41%
Fiber 7g 28%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.