Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Robyn Webb
Recipe by Cooking Light May 2005

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package microwave directions; set aside.

    Advertisement
  • 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.

Nutrition Facts

326 calories; calories from fat 24%; fat 8.5g; saturated fat 0.7g; mono fat 4.2g; poly fat 2.6g; protein 30.4g; carbohydrates 30.1g; fiber 0.7g; cholesterol 56mg; iron 1.5mg; sodium 510mg; calcium 58mg.
Advertisement
Advertisement