Scallops, Shrimp, Veggies and Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Scallops, Shrimp, Veggies and Rice calories by ingredient



Number of Servings: 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

Tips

Use leftover asparagus and mushrooms from another meal.


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.