For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.
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
How to Make It
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.
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