Scallops, Shrimp, Veggies and Rice

Name: Scallops, Shrimp, Veggies and Rice Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup cooked mushrooms; 1 cup cooked asparagus; 8 oz sea scallops; 12 oz shrimp; 1 Tblsp canola oil; 1 Tblsp butter; 1/4 cup white wine; 1 cup unsalted chicken stock; 2 Cups Goya yellow rice low sodium; Salt and pepper; Pam

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 cup cooked mushrooms1 cup cooked asparagus8 oz sea scallops12 oz shrimp1 Tblsp canola oil1 Tblsp butter1/4 cup white wine1 cup unsalted chicken stock2 Cups Goya yellow rice, low sodiumSalt and pepperPam

Directions

Cook yellow rice according to directions. Salt and pepper scallops. Sear scallops in VERY HOT non stick pan sprayed with Pam. Do not over cook!! Set aside. Spray pan again and add canola oil. Saute shrimp till pink. IT ONLY TAKES ABOUT 2 MINUTES. Do not over cook!! Set aside. Add white wine and deglaze pan. Add chicken stock. Let reduce for about 5 minutes. Add butter and stir for a minute. Add scallops, shrimp, mushrooms, and asparagus. Salt and pepper mixture. Warm them for a couple minutes. Put 1/2 cup rice on dish then spoon 1/4 of mixture ove the rice. DELICIOUS!!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANALISAKOCH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 382.7
Total Fat: 7.8 g
Cholesterol: 192.0 mg
Sodium: 595.1 mg
Total Carbs: 40.3 g
Dietary Fiber: 1.6 g
Protein: 34.2 g

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