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Gingered Scallops

Cooking Light

Randy Mayor

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Worthy of a Special Occasion

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

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

Ingredients

  • 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

Preparation

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

Calories:
326 (24% from fat)
Fat:
8.5g (sat 0.7g,mono 4.2g,poly 2.6g)
Protein:
30.4g
Carbohydrate:
30.1g
Fiber:
0.7g
Cholesterol:
56mg
Iron:
1.5mg
Sodium:
510mg
Calcium:
58mg
Robyn Webb, Cooking Light, MAY 2005