Grilled Shellfish Rice Salad
This refreshing grilled shellfish rice salad is a perfect cold dish for winter gatherings, making the most of seasonal ingredients while celebrating the spirit of connection.
Prep 20m
· Cook 30m
· Total 50m
10 ingredients
In the hustle of January's travel season, where costs can weigh heavy like the burdens of those who serve others, this dish reflects a journey of flavor and comfort. Just as dynamic pricing challenges travelers, the balance of fresh, grilled shellfish and vibrant rice evokes a sense of joy and community. Each bite celebrates the warmth of human connections, making it a fitting tribute to those who strive to make the world a better place.
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Grilled Shellfish Rice Salad A realistic photo of Grilled Shellfish Rice Salad: A vibrant bowl filled with colorful grilled shellfish over fluffy rice, garnished with fresh herbs and zesty citrus slices. Photography & Composition - Camera angle: low side - Framing / crop: off-center - Setting / surface / props: stainless pro kitchen - Lighting style: hard sun - Mood / narrative: vibrant colorful Hard constraints - Do not reuse prior composition. - Avoid rustic wood unless specified. - No centered plating if last image was centered.
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine shrimp, scallops, olive oil, lemon juice, salt, and black pepper. Let marinate for about 10 minutes.
- Grill the marinated shellfish for 3-4 minutes per side until cooked through and slightly charred. Remove from grill and let cool.
- In a large bowl, combine the cooked rice, diced bell pepper, cucumber, and chopped parsley.
- Once the shellfish is cool, chop into bite-sized pieces and add to the rice mixture. Toss gently to combine.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve chilled or at room temperature, garnished with extra parsley.