Gingered Scallops

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Gingered Scallops For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.

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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 Preparation 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

4 servings (serving size: about 5 scallops and 1/2 cup rice) 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

Robyn Webb , Cooking Light, MAY 2005