1. In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes
2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm
3. In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.
4. Prepare rice as label directs. Makes about 2 cups
5. Serve scallops and asparagus over rice garnished with parsley.
- 9 g Total fat
- 3 g Saturated fat
- 27 mg Cholesterol
- 458 mg Sodium
- 38 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 4 g Added sugars
- 19 g Protein
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Nutritional Information
- 9 g Total fat
- 3 g Saturated fat
- 27 mg Cholesterol
- 458 mg Sodium
- 38 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 4 g Added sugars
- 19 g Protein
Directions
1. In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes
2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm
3. In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.
4. Prepare rice as label directs. Makes about 2 cups
5. Serve scallops and asparagus over rice garnished with parsley.