Easy Pan Seared Scallops / Shrimp
5 large sea scallops (or 5 large shrimp, peeled and devained)
1 tbls olive oil
½ cup hot rice
Heat oil over medium high heat.
Scallops: Place scallops carefully in pan so they are not touching. Cook on one side for 2-4 minutes, until they are nicely seared. Flip them over and cook for 2 minutes.
Shrimp: Place shrimp carefully in pan so that they are not touching. Cook for one minute. Flip over and cook for one more minute, or until shrimp is opaque.
Remove seafood from pan and arrange on top of rice. Add lemon poppy dressing to pan and scrape bottom of pan to deglaze. Empty contents over the top of seafood and rice.
1 serving, 360 calories
Hack: Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.
Hack #2: Shrimp and scallops can be purchased individually from the seafood counter at most grocery stores. Alternately, both of these items can be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack #3: Seafood can be thawed overnight in refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.