Scallops are perfect for a quick meal. They need no preparation and only take a few minutes to cook. For this recipe they are simmered in a flavorful sauce made from a mixture of peanut sauce and coconut milk. Both items can be found in the Asian section of the supermarket.
Helpful Hints
- If microwaveable brown basmati rice is not available, use microwaveable brown rice instead.
- Whole leaf frozen spinach may be used. Defrost and drain before using.
- Frozen sea scallops are a good alternative to fresh ones.
Countdown
- Start rice.
- Make scallops.
- Finish rice.
Thai Peanut and Coconut Scallops
Ingredients- 2 tablespoons bottled peanut sauce
- 3 ounces light coconut milk
- 3/4-pound sea scallops
- 2 teaspoons canola oil
- 1/8 teaspoon freshly ground black pepper
- 4 cups washed, ready-to-eat spinach.
Mix peanut sauce and coconut milk together. Set aside. Rinse scallops. Heat canola oil in a large nonstick skillet. Add scallops and sauté 3 minutes, sprinkle with pepper and remove to a plate. Add sauce mixture and spinach to pan and boil 2 minutes. Remove from heat and return scallops to skillet to warm in sauce. Serve over rice.
Ginger Rice
Ingredients- Microwaveable brown basmati rice (to make 1 1/2-cups cooked rise)
- 1 12-teaspoons ground ginger
- 1/8 teaspoon freshly ground black pepper
Microwave rice according to package instructions. Place 3 cups cooked rice in a bowl and mix in ginger and pepper.
Yield 2 servings
Per serving for complete meal: Total Calories 450, Total Fat 11 g, Saturated Fat 3.4 g, Monounsaturated Fat 3.5 g, Sodium 650 mg, Cholesterol 55 mg, Total Carbohydrate 50 g, Fiber 5 g, Sugars 3 g, Protein 37 g, Potassium 485 mg, Phosphorus 190 mg
Exchanges: 2 1/2-satarch, 1/2 carbohydrates 1 non starchy vegetable, 4 lean protein, 1/2 fat
1 bottle peanut sauce, 1 can light coconut milk, 3/4 pound sea scallops, 1 bag washed, ready-to-eat spinach, 1 container microwaveable brown rice, 1 bottle ground ginger
Staples: canola oil, black peppercorns.
