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Gingered Scallops

Randy Mayor
Yield 4 servings (serving size: about 5 scallops and 1/2 cup rice)
For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.

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

Nutrition Information

  • calories 326
  • caloriesfromfat 24 %
  • fat 8.5 g
  • satfat 0.7 g
  • monofat 4.2 g
  • polyfat 2.6 g
  • protein 30.4 g
  • carbohydrate 30.1 g
  • fiber 0.7 g
  • cholesterol 56 mg
  • iron 1.5 mg
  • sodium 510 mg
  • calcium 58 mg

How to Make It

  1. Prepare rice according to package microwave directions; set aside.

  2. 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.

  3. Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.