Prep: 9 minutes; Cook: 13 minutes. One regular-sized bag of boil-in-bag rice will give you 2 cups of cooked rice.
1 regular-sized bag boil-in-bag long-grain rice
2 tablespoons chopped fresh cilantro
1 tablespoon light butter
3/4 cup dry white wine or low-sodium chicken broth
3 tablespoons finely chopped shallots
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime rind
1/2 teaspoon salt
1 1/2 pounds sea scallops
3 tablespoons light butter, melted
2 limes, cut into 8 wedges
How to Make It
Cook rice according to package directions, omitting salt and fat. Stir cilantro and 1 tablespoon butter into cooked rice.
Combine wine and next 4 ingredients in a small bowl; set aside.
Rinse scallops, and pat dry with paper towels. Pour melted butter over scallops, and toss well.
Place a nonstick skillet over medium-high heat until hot. Add half of scallop mixture; cook 3 minutes on each side. Remove scallops from heat, and keep warm. Wipe pan with a paper towel. Repeat procedure with remaining scallop mixture.
Pour wine sauce into pan; cook over medium heat 1 minute or until thoroughly heated. Spoon sauce over scallops. Serve with rice and lime wedges.
Cooking Light Superfast Suppers
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