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Fish, Northern, Eastern and Western France

Scallops in cider cream sauce with rice

Scallops in cider cream sauce with rice is a seafood dish for 4 people, ready in 30 minutes, rated easy, for about €5.50 per person. The key is to pat the scallops completely dry before searing them, so they form a golden crust instead of releasing water.

A little weeknight celebration dinner, scallops seared just right in a cider cream sauce, with plain white rice.

Scallops in cider cream sauce with rice
Total time
30 min
Difficulty
Easy
Cost per person
€5.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Seared scallops stay tender at the center under a thin golden crust, and the cider sauce adds a bright edge that keeps the cream from feeling heavy. The softened shallots and the browned bits scraped from the pan give the sauce a rounded, almost nutty flavor that pairs perfectly with the plain rice, which soaks up every drop.

This is the kind of dish you make on a weeknight when you want something special without spending hours in the kitchen, or for a quieter dinner for two. The scallops need a precise minute of attention, but nothing else about it is complicated, and the result feels like a small celebration meal.

The ingredients

4 people

Fish counter

  • Sea scallops 500 g

Pantry

  • Dry cideroften in the pantry 20 cl
  • Riceoften in the pantry 280 g
  • Lemon juiceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g

Fruits and vegetables

  • Shallots 2
  • Chives 1 sprigs

Allergens Mollusks, Lactose

The step by step recipe

  1. Take the scallops out of the fridge and pat them completely dry, then finely chop the shallots.

    Take them out fifteen minutes ahead, they cook more evenly.

  2. Cook the rice in salted water while you prepare the sauce. 11 min

    Drain it and put it back in the covered pot, it finishes steaming on its own.

  3. Melt half the butter in a very hot skillet and sear the scallops one minute on each side, then set them aside. 3 min

    Don't move them during the first minute, you want a nice golden crust.

  4. In the same skillet, soften the shallots, pour in the cider and let it reduce by half. 5 min

    Scrape up the browned bits, they give the sauce its nutty flavor.

  5. Add the cream, let it thicken, put the scallops back just long enough to warm through, brighten with lemon juice and serve with the rice and chives. 3 min

    More than ten seconds of cooking and they turn rubbery.

Our tips to get it right

  • Pick fresh scallops or ones thawed slowly in the refrigerator, any extra water they release will stop the golden crust from forming.
  • Don't salt the scallops before searing them, salt draws out moisture too early, season instead at the very end.
  • Use a wide skillet so the scallops don't touch each other while cooking, otherwise they'll steam instead of browning.

The variations

  • Swap the dry cider for dry white wine if that's what you have, the sauce will be slightly less rounded but still good.
  • For a shellfish free version, use chunks of cod or salmon seared the same way instead of scallops.
  • To save time, make the sauce while the rice is already cooking and sear the scallops last, dinner is ready in 20 minutes.

What to serve it with

  • A glass of cold dry cider
  • A simple green salad
  • Bread for soaking up the sauce

Storage

The rice and sauce keep for 2 days in the refrigerator in a sealed container, but the scallops lose their texture when reheated, so it's best to eat them the same day. If you do reheat them, do it gently over low heat so they don't turn rubbery. Freezing isn't recommended for this dish.

Questions about this dish

Can you use frozen scallops?

Yes, thaw them slowly in the refrigerator overnight and pat them completely dry before cooking. This is essential for a golden crust instead of a steamed texture.

How do you know when scallops are cooked?

One minute per side in a hot skillet is enough, the center should stay tender. Any longer and they turn rubbery and lose their softness.

Can you make the sauce ahead of time?

Yes, you can make the cider sauce a few hours ahead and reheat it gently before serving. Add the scallops only at the very last minute.

What kind of rice works best here?

A classic long grain white rice works perfectly, it stays light and soaks up the sauce well. Avoid overly sticky rice, which would hide the texture of the scallops.

How long does it take to make scallops in cider cream sauce with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in scallops in cider cream sauce with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does scallops in cider cream sauce with rice cost?

About €5.50 per serving, or €22.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose. Always check the labels of the products you buy.

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