Prep: 9 minutes; Cook: 13 minutes. One regular-sized bag of boil-in-bag rice will give you 2 cups of cooked rice.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 cup scallop mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Stir cilantro and 1 tablespoon butter into cooked rice.

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  • Combine wine and next 4 ingredients in a small bowl; set aside.

  • Rinse scallops, and pat dry with paper towels. Pour melted butter over scallops, and toss well.

  • Place a nonstick skillet over medium-high heat until hot. Add half of scallop mixture; cook 3 minutes on each side. Remove scallops from heat, and keep warm. Wipe pan with a paper towel. Repeat procedure with remaining scallop mixture.

  • Pour wine sauce into pan; cook over medium heat 1 minute or until thoroughly heated. Spoon sauce over scallops. Serve with rice and lime wedges.

Source

Cooking Light Superfast Suppers

Nutrition Facts

294 calories; calories from fat 23%; fat 7.5g; saturated fat 4.2g; mono fat 0.1g; poly fat 0.5g; protein 31.7g; carbohydrates 25.1g; fiber 1g; cholesterol 76mg; iron 1.4mg; sodium 645mg; calcium 59mg.
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