Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Scallops Grapefruit & Fried Rice

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups long grain rice
cooked
Camera
4 tablespoons soy sauce, tamari
Camera
3 tablespoons vegetable oil
Camera
1 small onions
finely diced
Camera
1 small sweet red bell peppers
chopped
Camera
½ pound snow pea pods
chopped
Camera
1 tablespoon sesame oil
Camera
1 ½ pounds bay scallops
Camera
½ cup grapefruit juice
Camera
2 tablespoons butter, unsalted
Camera

Ingredients

Amount Measure Ingredient Features
473 ml long grain rice
cooked
Camera
6E+1 ml soy sauce, tamari
Camera
45 ml vegetable oil
Camera
1 small onions
finely diced
Camera
1 small sweet red bell peppers
chopped
Camera
226.8 g snow pea pods
chopped
Camera
15 ml sesame oil
Camera
680.4 g bay scallops
Camera
118 ml grapefruit juice
Camera
3E+1 ml butter, unsalted
Camera

Directions

COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours.

Toss the rice with the soy sauce and set aside. Heat 2 tablespoons oil in a large skillet or fry pan.

Add the onions and cook 1 minute.

Add corn and peppers and cook, stirring, another 2 minutes.

Add the snow peas and cook 30 seconds.

Add rice and cook, stirring, about 5 minutes.

Remove from the heat.

Mix in the sesame oil and arrange the rice in a ring on a serving platter.

Keep warm in a 250 degrees F oven while cooking the scallops.

Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.

Add the scallops and cook about 2 minutes without stirring.

Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet.

Add the grapefruit juice.

Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.

Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.

Replace the scallops and any juices that have collected on the plate.

Cook another 30 seconds, remove from the heat and whisk in the butter.

Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 74526% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 1363mg 57%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 14%
Sugars g
Protein 99g
Vitamin A 31% Vitamin C 113%
Calcium 26% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe