Infused with the sweetness of coconut, basmati rice nestles sweet-and-sour glazed scallops. Garnish with orange segments for an extra hit of citrusy flavour and a pop of colour.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- 1 cup basmati rice rinsed
- 1 cup coconut milk
- 1/2 teaspoon each salt and pepper
- 1/4 cup chopped fresh cilantro
- 450 g jumbo scallops (20 to 40 count) patted dry
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 4 teaspoons sodium-reduced soy sauce
- 1/4 teaspoon grate fresh ginger
MethodIn saucepan, combine rice, coconut milk, salt, half of the pepper and 1 cup water; bring to boil. Reduce heat to low, cover and simmer gently for 10 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Stir in cilantro.
Meanwhile, sprinkle scallops with remaining pepper. In large nonstick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 4 minutes. Remove to plate; keep warm. Drain oil from skillet.
In bowl, stir together orange juice, soy sauce and ginger; add to skillet. Bring to boil. Reduce heat to simmer; cook, stirring often, until reduced by half, about 2 minutes. Serve scallops over rice; drizzle with glaze.
Tip from The Test Kitchen: If your scallops are on the small side, you may get more than 20 in 450 grams. If so, reduce their cooking time to three minutes.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 658 mg
- Sugars 4 g
- Protein 24 g
- Calories 421.0
- Total fat 16 g
- Potassium 619 mg
- Cholesterol 37 mg
- Saturated fat 11 g
- Total carbohydrate 45 g
- Iron 19.0
- Folate 15.0
- Vitamin A 3.0
- Vitamin C 25.0