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Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen sea scallops1cupwater½cupquinoa, rinsed and drained1teaspoongrated fresh ginger¾teaspoonfinely shredded orange peel, divided½teaspoonfinely shredded lemon peel, divided¼teaspoonsalt¼teaspooncrushed red pepper2tablespoonschopped fresh basil4teaspoonsbutter½cupreduced-sodium chicken broth4leavesFresh basil leaves
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen sea scallops
1cupwater
½cupquinoa, rinsed and drained
1teaspoongrated fresh ginger
¾teaspoonfinely shredded orange peel, divided
½teaspoonfinely shredded lemon peel, divided
¼teaspoonsalt
¼teaspooncrushed red pepper
2tablespoonschopped fresh basil
4teaspoonsbutter
½cupreduced-sodium chicken broth
4leavesFresh basil leaves
DirectionsThaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.Combine the water, quinoa, ginger, 1/2 teaspoon of the shredded orange peel, 1/4 teaspoon of the shredded lemon peel, the salt, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in chopped basil.Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon shredded orange peel, and the remaining 1/4 teaspoon shredded lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.Originally appeared: Diabetic Living Magazine
Directions
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.Combine the water, quinoa, ginger, 1/2 teaspoon of the shredded orange peel, 1/4 teaspoon of the shredded lemon peel, the salt, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in chopped basil.Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon shredded orange peel, and the remaining 1/4 teaspoon shredded lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside.
Combine the water, quinoa, ginger, 1/2 teaspoon of the shredded orange peel, 1/4 teaspoon of the shredded lemon peel, the salt, and crushed red pepper in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. Stir in chopped basil.
Meanwhile, melt butter in a large skillet over medium-high heat. Add scallops to skillet. Cook 2 to 3 minutes or until scallops are nearly opaque, turning once. Remove scallops from skillet; keep warm. Add broth, the remaining 1/4 teaspoon shredded orange peel, and the remaining 1/4 teaspoon shredded lemon peel to skillet. Bring to boiling. Boil, uncovered, 2 minutes.
Serve scallops and broth mixture over quinoa mixture. If desired, garnish with basil leaves.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)215Calories6gFat17gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
