Gingered Scallops: Difference between revisions
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=== Ingredients === | |||
1 (3 1/2-ounce) bag boil-in-bag long-grain rice<br> | |||
2 tablespoons canola oil<br> | |||
1 1/2 pounds large sea scallops<br> | |||
1/4 teaspoon salt<br> | |||
1/8 teaspoon black pepper<br> | |||
2 tablespoons finely chopped green onions<br> | |||
1 tablespoon bottled minced ginger<br> | |||
2 tablespoons fresh lemon juice<br> | |||
1 tablespoon honey<br> | |||
2 teaspoons low-sodium soy sauce<br> | |||
=== Description === | |||
=== Rating === | |||
Recipe Rating based on a scale of 1-5: | |||
1 Not very good; not recommneded | |||
2 Not a favorite | |||
3 Okay; has procedural or ingredient issues; may make again or improve | |||
4 Good; will make again | |||
5 Favorite | |||
=== Procedure === | |||
Prepare rice according to package microwave directions; set aside. | Prepare rice according to package microwave directions; set aside. | ||
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Yield | Yield | ||
=== Yield === | |||
4 servings (serving size: about 5 scallops and 1/2 cup rice) | 4 servings (serving size: about 5 scallops and 1/2 cup rice) | ||
Nutritional Information | |||
===Date=== | |||
Dates made | |||
=== Source === | |||
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054897 | |||
Robyn Webb , Cooking Light, MAY 2005 | |||
=== Prep Time === | |||
Recipe prep time | |||
=== Cook Time === | |||
Recipe cook time | |||
=== 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 | 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:''Seafood'']] | |||