Gingered Scallops: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
1 (3 1/2-ounce) bag boil-in-bag long-grain rice<br> | 1 (3 1/2-ounce) bag boil-in-bag long-grain {{ingredientlink|name=rice}}<br> | ||
2 tablespoons canola oil<br> | 2 tablespoons {{ingredientlink|name=canola oil}}<br> | ||
1 1/2 pounds large sea scallops<br> | 1 1/2 pounds large {{ingredientlink|name=sea scallops}}<br> | ||
1/4 teaspoon salt<br> | 1/4 teaspoon {{ingredientlink|name=salt}}<br> | ||
1/8 teaspoon black pepper<br> | 1/8 teaspoon {{ingredientlink|name=black pepper}}<br> | ||
2 tablespoons finely chopped green onions<br> | 2 tablespoons finely chopped {{ingredientlink|name=green onions}}<br> | ||
1 tablespoon bottled minced ginger<br> | 1 tablespoon bottled minced {{ingredientlink|name=ginger}}<br> | ||
2 tablespoons fresh lemon juice<br> | 2 tablespoons fresh {{ingredientlink|name=lemon juice}}<br> | ||
1 tablespoon honey<br> | 1 tablespoon {{ingredientlink|name=honey}}<br> | ||
2 teaspoons low-sodium soy sauce<br> | 2 teaspoons low-sodium {{ingredientlink|name=soy sauce}}<br> | ||
=== Description === | === Description === | ||
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===Date=== | ===Date=== | ||
May 23, 2007 | |||
=== Source === | === Source === | ||
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054897 | http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054897<br> | ||
Robyn Webb | Robyn Webb<br> | ||
Cooking Light, MAY 2005 | |||
=== Prep Time === | === Prep Time === | ||
~15 minutes | |||
=== Cook Time === | === Cook Time === | ||
~15 minutes | |||
=== Notes === | === Notes === | ||
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CALORIES 326(24% from fat); FAT 8.5g (sat 0.7g,mono 4.2g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 56mg; CALCIUM 58mg; SODIUM 510mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 30.1g | CALORIES 326(24% from fat); FAT 8.5g (sat 0.7g,mono 4.2g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 56mg; CALCIUM 58mg; SODIUM 510mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 30.1g | ||
[[Category: | [[Category:Seafood]] | ||
[[Category:Main Dish]] | |||
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Latest revision as of 21:48, 20 October 2024
Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 tablespoons canola oil
1 1/2 pounds large sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons finely chopped green onions
1 tablespoon bottled minced ginger
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons low-sodium soy sauce
Description
Rating
Recipe Rating based on a scale of 1-5:
4 Good; will make again
Procedure
Prepare rice according to package microwave directions; set aside.
While rice cooks, heat oil in a large skillet over high heat. Pat scallops dry with a paper towel; sprinkle with salt and pepper. Place scallops in pan; cook 2 minutes on each side or until lightly browned. Remove scallops from pan.
Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice. Yield
Yield
4 servings (serving size: about 5 scallops and 1/2 cup rice)
Date
May 23, 2007
Source
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054897
Robyn Webb
Cooking Light, MAY 2005
Prep Time
~15 minutes
Cook Time
~15 minutes
Notes
For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.
Nutritional Information
CALORIES 326(24% from fat); FAT 8.5g (sat 0.7g,mono 4.2g,poly 2.6g); PROTEIN 30.4g; CHOLESTEROL 56mg; CALCIUM 58mg; SODIUM 510mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 30.1g
