Ingredients Jump to Instructions ↓

  1. 1 pound sea scallops

  2. 1 1/2 tsp ground cumin

  3. 1 1/2 tsp chili powder

  4. 1/4 tsp freshly ground black pepper

  5. 2 tsp olive oil

  6. 2 cups hot-cooked whole-grain rice

  7. 1/4 cup finely chopped cilantro

  8. 1 small tomato, seeded and diced

  9. 1 tbsp finely chopped jalapeno pepper Juice of one small lime

Instructions Jump to Ingredients ↑

  1. Preparation: Pat scallops dry Combine cumin, chili and black pepper in a medium bowl. Toss scallops in spice mix. Heat oil in large skillet on medium heat. When oil is hot, add scallops. Cook for 2 minutes per side, undisturbed. While scallops are cooking, combine hot rice with chopped cilantro, diced tomato, and jalapeno. Drizzle with lime juice and toss. Serve scallops atop rice and garnish with cilantro if desired. Serves 4 Per Serving: Calorie 234, Calories from Fat 39, Total Fat 4.3g (sat 0.5mg), Cholesterol 35mg, Sodium 250mg,Carbohydrate 26.9g, Fiber 2.2g, Protein 21.8g


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