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Cumin Scallops On Fiesta Rice

Oxmoor House
Yield 4 servings (serving size: approximately 6 scallops and 2/3 cup rice)

Ingredients

  • 1 1/2 pounds sea scallops
  • 1 1/4 cups water
  • 1/8 teaspoon ground turmeric
  • 1/2 cup uncooked long-grain rice
  • 1/2 teaspoon salt, divided
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped poblano chili pepper
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 small tomato, seeded and diced
  • Lime wedges (optional)

Nutrition Information

  • calories 301
  • fat 8.9 g
  • satfat 1.4 g
  • protein 28.4 g
  • carbohydrate 25.3 g
  • cholesterol 51 mg
  • iron 2.1 mg
  • sodium 593 mg
  • caloriesfromfat 27 %
  • fiber 1.1 g
  • calcium 58 mg

How to Make It

  1. Rinse scallops, and pat dry with paper towels to remove excess moisture.

  2. Bring water to a boil in a 1 1/2-quart saucepan over high heat; stir in turmeric and rice. Return to a boil; cover, reduce heat, and simmer 20 minutes.

  3. Combine 1/4 teaspoon salt, cumin, red pepper, and black pepper. Sprinkle cumin mixture over scallops; toss gently.

  4. Heat 1/2 tablespoon olive oil in a large nonstick skillet, tilting pan to coat bottom. Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Scrape off any residue in pan with a wooden spoon. Repeat procedure with remaining oil and scallops.

  5. Add 1/4 teaspoon salt, poblano pepper, cilantro, and tomato to cooked rice. Serve with lime wedges, if desired.

Oxmoor House Healthy Eating Collection