Gingered Scallops

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