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Sweet and Spicy Orange Scallops with Asparagus and Coconut Rice

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Sweet and Spicy Orange Scallops with Asparagus and Coconut Rice

 1 medium shallot, chopped
 3 tbsp fresh orange juice, divided
 1 tsp honey
 2 tsp orange zest
 ½ tsp crushed red pepper flakes
 2 tbsp olive oil, divided
 16 fresh dry or frozen (thawed) large sea scallops, patted dry (about 1 pound)
 1 lb asparagus, trimmed
 2 packages (8.5 ounces each) microwaveable coconut jasmine rice
 1 tbsp chopped fresh parsley
1

In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes.

2

In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm.

3

In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.

4

In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus..

5

Serve scallops and asparagus over rice garnished with parsley.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories306
% Daily Value *
Total Fat 9g12%

Saturated Fat 3g15%
Cholesterol 27mg9%
Sodium 458mg20%
Total Carbohydrate 38g14%

Dietary Fiber 3g11%
Total Sugars 4g
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.