entrees

Cajun Scallops and Rice

Deceptively simple and oh-so-delicious, these cajun scallops come together in a snap and are reminiscent of classic New Orleans fare.
5 min
PREP TIME
10 min
COOK TIME
170
CALORIES
6
INGREDIENTS

INGREDIENTS

  • 1 (500 gram) fresh or thawed sea scallops
  • 1 tablespoon (15 mililiter) vegetable oil
  • 1/2 cup (125 mililiter) each, chopped celery, onion and green bell pepper
  • 1 cup (250 mililiter) instant rice
  • 1/2 cup (125 mililiter) Cajun Style Seafood Marinade
  • 2/3 cup (165 mililiter) boiling water

Preparation

  • 1 Rinse scallops; pat dry with paper towels.
  • 2 In large non-stick skillet, heat vegetable oil over medium-high heat. Sauté celery, onion and bell pepper until tender, about 2 minutes.
  • 3 Add scallops and cook 2 to 3 minutes per side or until scallops are opaque.
  • 4 Stir in remaining ingredients. Bring to a boil. Cover and remove from heat. Let stand 5 minutes and serve.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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