Gingered Scallops

Gingered Scallops Recipe
Randy Mayor
For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.

Yield:

4 servings (serving size: about 5 scallops and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Robyn Webb,

May 2005
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