It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Balsamic-Glazed Scallops With Rice
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- #62535
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Rice
2 cups water
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 cup long-grain rice
Scallops
1 tablespoon olive oil
1 1/2 pound sea scallops
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon dried marjoram
chives with blossoms, optional
directions
For Rice: Combine first 3 ingredients in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; set aside (do not uncover rice).
For Scallops: Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; saute 5 minutes. Remove scallops from skillet; set aside.
Add vinegar, honey, and marjoram to skillet; bring to a boil. Reduce heat to medium; cook 3 minutes. Return scallops to skillet; cook 2 minutes or until thoroughly heated.
Serve scallops and sauce over rice. Garnish with chives, if desired.
added by
yogiyogabear
nutrition data
368 calories, 5 grams fat, 47 grams carbohydrates, 32 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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