Serve this easy but impressive scallop dish and add Bigelow's I Love Lemon Herbal Tea for that added lemony flavor.
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Nutrition Info
|
|
%DV |
Calories: |
279 |
14% |
Protein: |
31 grams |
61% |
Carbohydrate: |
25 grams |
8% |
Total Fat: |
5 grams |
8% |
Alcohol: |
0 grams |
N/A |
Cholesterol: |
66 mg |
22% |
Saturated Fat: |
2 grams |
8% |
Monousaturated Fat: |
1 grams |
|
Trans Fatty Acid: |
0 grams |
|
Total Dietary Fiber: |
2 grams |
9% |
Total Sugar: |
2 grams |
|
Sodium: |
815 mg |
|
Potassium: |
614 mg |
|
Vitamin A (Retinol Equivalent): |
108 |
|
Vitamin C: |
3 mg |
|
Calcium: |
152 mg |
|
Iron: |
5 mg |
|
Vitamin D: |
.04 micrograms |
|
Thiamin: |
.4 micrograms |
|
Riboflavin: |
.1 mg |
|
Niacin: |
5 mg |
|
Vitamin B6: |
.3 mg |
|
Folic Acid: |
93 mg |
|
Vitamin B12: |
1 micrograms |
|
Ingredients
-
2 cups (500mL) chicken broth
-
8 Bigelow I Love Lemon® Herbal Tea Bags
-
2 teaspoons (10mL) butter
-
1 teaspoon (5mL) olive oil
-
1 pound (500g) sea scallops
-
⅔ cup (160mL) frozen peas
-
2 cups (500mL) cooked rice
-
Zest from a whole lemon
Instructions
Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon herbal tea bags. Infuse for 10 minutes. Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time. Bring tea broth to a boil, add peas and cook 4 minutes. Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.