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Warm Scallop Rice Salad

Ingredients
  White of leek 1⁄4 Cup (4 tbs), thoroughly washed and sliced
  Red bell pepper 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm)
  Whole grain brown rice 2 Ounce (In Cooked Fast Cooking)
  Scallops 5 Ounce, cut into quarters (Bay Or Sea)
  Lemon juice 1 Tablespoon
  Olive oil/Vegetable oil 2 Teaspoon
  Vegetable oil 2 Teaspoon
  Red wine vinegar 1 1⁄2 Teaspoon
  Prepared horseradish 1 1⁄2 Teaspoon
  Hot sauce 2 Drop
Directions

MAKING
1.Take a 1 quart microwavable casserole and add in pepper, garlic, leek and microwave covered at high 100% for 2 minutes. Leek would get tender by then.
2.Add in rice and about 3/4 cup water.
3. Stir well and microwave uncovered for 5 minutes at High 100%. Stir half way through the cooking.
4. Microwave covered for 3 minutes at medium 50%.
5.Let stand for 1 minute until scallops get cooked and turn opaque.
6. Now, add in the remaining ingredients and mix well.

SERVING
Serve over mixed salad greens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Scallop
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
12 Minutes
Ready In: 
32 Minutes
Servings: 
4

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4.3
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 138 Calories from Fat 50

% Daily Value*

Total Fat 6 g8.8%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 66.4 mg2.8%

Total Carbohydrates 14 g4.7%

Dietary Fiber 0.95 g3.8%

Sugars 1 g

Protein 7 g14.7%

Vitamin A 10% Vitamin C 33.6%

Calcium 2.1% Iron 3.2%

*Based on a 2000 Calorie diet

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Warm Scallop Rice Salad Recipe