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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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a new recipe from an old Cooking Light - just trying to get everything in my world organized (ha ha!) Prep time includes cooking time - serving size is about 5 scallops and 1/2 cup of rice Ingredients:
1 (3 1/2 ounce) bag long grain boil-in-the-bag rice |
2 tablespoons canola oil |
1 1/2 lbs large 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 |
Directions:
1. Prepare rice according to package directions; set aside.
2. 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 brown. Remove scallops from pan.
3. Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.
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