For tender, moist scallops, keep a close eye on their cooking time. Serve with steamed green beans.
Cooking Light MAY 2005
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.
Go to full version of