One-Pan Scallop Paella
When you want the gourmet feel of paella but only have the energy for one pan and minimal cleanup.
There is something deeply soul-soothing about a big, vibrant pan of rice that tastes like it took hours to simmer. When you are exhausted after a long day, the last thing you want is a mountain of dishes or a complex multi-step process. This one-pan scallop paella solves that by combining everything into a single heavy skillet. The scallops sear beautifully and release a briny sweetness that infuses into the rice along with saffron and smoked paprika. You get those deep, authentic flavors without the traditional fuss of monitoring multiple pots. Just listen to the sizzle of the seafood hitting the pan; it’s the ultimate low-effort luxury for your evening. It feels like a special occasion dinner, even if you're just making it because you're too tired to think about anything else.
Ingredients
- 1 lb scallops — large sea scallops, patted dry
- 1.5 cup bomba rice — or any short-grain rice like Arborio
- 3 cup chicken broth — low sodium
- 1 pinch saffron threads
- 1 tsp smoked paprika
- 3 unit garlic — minced
- 1 tsp turmeric — optional, for extra golden color
- 0.5 cup frozen peas
- 1 tsp lemon juice — freshly squeezed
- 2 tbsp olive oil
Method
- 1 Heat the olive oil in a large skillet or heavy-bottomed pan over medium-high heat.
- 2 Add the scallops to the pan and sear for 2 minutes per side until golden. Remove them from the pan and set aside on a plate.
- 3 In the same pan, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- 4 Stir in the rice, smoked paprika, turmeric, and saffron. Toast the rice for 2 minutes, stirring constantly to coat with oil.
- 5 Pour in the broth and lemon juice. Bring the mixture to a boil, then reduce heat to low.
- 6 Cover the pan and simmer for 18-20 minutes, or until most of the liquid is absorbed by the rice.
- 7 Stir in the peas during the last 3 minutes of cooking.
- 8 Fold the seared scallops back into the rice and cook uncovered for 1 more minute to heat through before serving.
Variations
- Veggie Version — Swap the scallops for 1 cup of chickpeas and extra diced zucchini.
- Speedy Swap — Substitute the rice with pre-cooked microwaveable rice to cut cooking time by 20 minutes.
Notes
For a punchier flavor, add a pinch of cayenne pepper with the spices. Make sure the scallops are patted very dry before searing to get that nice crust.
Equipment that helps
- Heavy Skillet — A heavy bottom helps distribute heat evenly so the rice cooks uniformly without sticking.
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