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Hello to all you gentle readers. Silver Blue, Jonathan Everyday, The Wannabe Gourmet…all in one wrapper, John Barker. After a far-too-long sabbatical, I have returned…hoping to share lower fat, taste enhanced recipes with you.

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Home » Main Course, Recipe, Seafood/Fish

Oriental Glazed Scallops and Zesty Veggie Rice

Submitted by on October 5, 2008 – 11:37 amNo Comment
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Oriental Glazed Scallops

1/2 cup Apricot preserves (sorry, best not to use sugar free here)
3 tbsp low sodium soy sauce
2 tsp Sesame Oil
1 tsp white vinegar
1 lb sea scallops

Turn the broiler on to high, and place oven rack where pan will come no closer than 2″ from heat. Prepare a baking sheet by lining with foil (this greatly assists in clean up!)

Combine preserves, soy sauce, sesame oil, and vinegar together in a medium bowl, then add scallops and toss to coat. Place scallops in a single layer and pour some of the glaze of them. Discard remaining glaze. Broil until scallops are browned and firm (depending on the power of your broiler, this may take anywhere from 8-15 minutes). Be sure to pay attention to them so they don’t overcook and become rubbery. Place 4 ounces of scallops on a plate and garnish with lime and scallions if desired.

Zesty Veggie Rice

2 cups low sodium chicken broth
1 tbsp butter
1/2 tsp salt
1 cup white rice
1 cup chopped tomatoes (if you use canned, drain most of the liquid away to keep your rice fluffy)
1 medium green pepper, diced

In a medium saucepan, combine chicken broth, butter and salt and bring to a boil;. Reduce heat, stir in rice. Cover and allow to simmer for about five minutes. Add tomatoes and green pepper, and continue to simmer for about another 15 minutes, or until rice is done to your liking. Remove from heat, allow to stand for another 5 minutes, then fluff with a fork.

Serves 4.

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