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

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

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Cooking Light Superfast Suppers

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