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Randy Mayor Photo by: Randy Mayor

Gingered Scallops

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

Cooking Light MAY 2005

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 24%
  • Fat: 8.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 30.4g
  • Carbohydrate: 30.1g
  • Fiber: 0.7g
  • Cholesterol: 56mg
  • Iron: 1.5mg
  • Sodium: 510mg
  • Calcium: 58mg

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Gingered Scallops Recipe