Gingered Scallops Recipe

Name: Gingered Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 ounce) baglong grain boil-in-the-bag rice; 2 tablespoons canola oil; 1 12 lbs large scallops; ¼ teaspoon salt; ⅛ 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

Servings: persons

1 (3 1/2 ounce) baglong grain boil-in-the-bag rice
2 tablespoons canola oil
1 12 lbs large scallops
¼ teaspoon salt
⅛ 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

1
Prepare rice according to package directions; set aside.
2
Heat oil in a large skillet over high heat.
3
Pat scallops dry with a paper towel, sprinkle with salt and pepper.
4
Place scallops in pan; cook 2 minutes on each side or until lightly brown.
5
Remove scallops from pan.
6
Add onions and remaining ingredients to pan.
7
Add scallops; toss well.
8
Serve with rice.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 1/2 ounce) baglong grain boil-in-the-bag rice, 2 tablespoons canola oil, 1 12 lbs large scallops, ¼ teaspoon salt, and more.

Yes, Gingered Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Scallops

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