ORANGE & SOY-GLAZED SCALLOPS WITH COCONUT BASMATI RICE

By jarren

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.

Ingredients

• 1 cup basmatic rice, rinsed
• 1 cut coconut milk
• 1/2 tsp each salt and pepper
• 1/4 cup chopped fresh cilantro
• 450 g jumbo scallops (20 to 40 count), patted dry
• 1 tbsp olive oil
• 1/2 cup orange juice
• 4 tsp sodium-reduced soy sauce
• 1/4 tsp grated fresh ginger

Preparation

Step 1

In saucepan, combine rice, coconut milk, salt, 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, sprinkly scallops with remaining pepper. In large nonstick 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.