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Fresh Ginger Scallops with Cilantro Rice

Yield 4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)
Prep: 9 minutes; Cook: 13 minutes. One regular-sized bag of boil-in-bag rice will give you 2 cups of cooked rice.

Ingredients

  • 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

Nutrition Information

  • calories 294
  • caloriesfromfat 23 %
  • fat 7.5 g
  • satfat 4.2 g
  • monofat 0.1 g
  • polyfat 0.5 g
  • protein 31.7 g
  • carbohydrate 25.1 g
  • fiber 1 g
  • cholesterol 76 mg
  • iron 1.4 mg
  • sodium 645 mg
  • calcium 59 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat. Stir cilantro and 1 tablespoon butter into cooked rice.

  2. Combine wine and next 4 ingredients in a small bowl; set aside.

  3. Rinse scallops, and pat dry with paper towels. Pour melted butter over scallops, and toss well.

  4. 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.

  5. 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