1. Scallops cook quickly, so get the rice going first. 2. Cook the rice according to package direction, omitting salt and fat. 3. While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 4. Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes. 5. Add half of the scallops, and cook for 2 minutes on each side or until browned. 6. Remove scallops from pan and keep warm. 7. Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops. 8. Remove scallops from pan. 9. Stir in the port and lemon juice, scraping the pan to loosen browned bits. 10. Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat. 11. Serve scallops over rice. 12. Sprinkle with 1 tablespoon parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
