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Gingered Scallops

1 (3 1/2 ounce) baglong grain boil-in-the-bag rice
2 tablespoons canola oil
1 12 lbs large scallops
14 teaspoon salt
18 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


Prepare rice according to package directions; set aside. 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. Add onions and remaining ingredients to pan. Add scallops; toss well. Serve with rice.

Source: www.food.com