Portuguese Style Scallops
Nummy quick supper from cooking light.
Steps
Scallops cook quickly , so get the rice going first.
Cook the rice according to package direction , omitting salt and fat.
While the rice is cooking , sprinkle the scallops with 1 / 2 teaspoon salt and 1 / 4 teaspoon black pepper.
Heat 1 1 / 2 teaspoons oil in a 10 inch cast iron frypan , over high heat until very hot , about 3 minutes.
Add half of the scallops , and cook for 2 minutes on each side or until browned.
Remove scallops from pan and keep warm.
Repeat the procedure with 1 1 / 2 teaspoons oil and remaining scallops.
Remove scallops from pan.
Stir in the port and lemon juice , scraping the pan to loosen browned bits.
Add the scallops , 3 tablespoons parsley and garlic , saute for 30 seconds over high heat.
Serve scallops over rice.
Sprinkle with 1 tablespoon parsley.
Ingredients
instant rice, sea scallops, olive oil, tawny port, lemon juice, fresh parsley, garlic cloves