Fresh Ginger Scallops with Cilantro Rice

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Prep: 9 minutes; Cook: 13 minutes. One regular-sized bag of boil-in-bag rice will give you 2 cups of cooked rice.

Ingredients:

1 regular-sized bag boil-in-bag long-grain rice

2 tablespoons chopped fresh cilantro

1 tablespoon light butter

3/4 cup dry white wine or low-sodium chicken broth

3 tablespoons finely chopped shallots

1 tablespoon grated peeled fresh ginger

1 teaspoon grated lime rind

1/2 teaspoon salt

1 1/2 pounds sea scallops

3 tablespoons light butter, melted

2 limes, cut into 8 wedges

Directions:

1. Cook rice according to package directions, omitting salt and fat. Stir cilantro and 1 tablespoon butter into cooked rice.
2. Combine wine and next 4 ingredients in a small bowl; set aside.
3. Rinse scallops, and pat dry with paper towels. Pour melted butter over scallops, and toss well.
4. Place a nonstick skillet over medium-high heat until hot. Add half of scallop mixture; cook 3 minutes on each side. Remove scallops from heat, and keep warm. Wipe pan with a paper towel. Repeat procedure with remaining scallop mixture.
5. Pour wine sauce into pan; cook over medium heat 1 minute or until thoroughly heated. Spoon sauce over scallops. Serve with rice and lime wedges.

By RecipeOfHealth.com