Orange-and-Soy Glazed Scallops with Coconut Basmati Rice
Ingredients
1 cup basmati rice, rinsed
1 cup coconut milk
1/2 teaspoon each salt and pepper
1/4 cup chopped fresh cilantro
450 g ( 20 to 40 count) jumbo scallops, patted dry
1 tbsp olive oil
1/2 cup orange juice
4 tsp sodium-reduced soy sauce
1/4 tsp grated fresh ginger
Description
Infused with the sweetness of coconut, basmati rice nestles sweet-and-sour glazed scallops. Garnish with orange segments for an extra hit of citrusy flavour and a pop of colour.
Directions
In saucepan, combine rice, coconut milk, salt and half of the pepper and 1 cup water; bring to boil.
Reduce heat to low, cover and simmer gently for 10 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Stir in cilantro.
Meanwhile, sprinkle scallops with remaining pepper. In large non-stick skillet, heat oil over medium-high heat; cook scallops, turning once, until golden and opaque, about 4 minutes. Remove to plate; keep warm. Drain oil from skillet.
In bowl, stir together orange juice, soy sauce and ginger; add to skillet. Bring to boil. Reduce heat to simmer; cook, stirring often, until reduced by half, about 2 minutes. Serve scallops over rice; drizzle with glaze.