Gingered Scallops

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

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.

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

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