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Hoisin-Glazed Scallops With Grilled Zucchini

Hoisin-Glazed Scallops With Grilled Zucchini

Nutrition Facts
  • cal. (kcal) 449
Hoisin-Glazed Scallops With Grilled Zucchini
  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 5 mins to 10 mins
  • Carb Grams Per Serving: 47

Ingredients

  • 2 pounds fresh or frozen extra-large sea scallops, thawed if frozen
  • Salt
  • Freshly ground black pepper
  • 5 teaspoons extra-virgin olive oil
  • 2 tablespoons prepared hoisin sauce
  • Juice of 1 lime
  • 2 medium zucchini, halved lengthwise
  • 3 cups cooked brown rice

Directions

  1. Rinse the scallops and pat dry with a paper towel; season to taste with salt and black pepper. Heat 3 teaspoons of the oil in a large skillet over medium heat. Add scallops and cook 1 to 2 minutes per side or until golden brown.
  2. Brush tops and sides of scallops with the hoisin sauce and drizzle the lime juice over them. Cook 1 to 2 minutes more or until scallops are opaque and cooked through.
  3. Using a slotted spoon, remove scallops from pan and transfer to a serving plate. Simmer remaining liquid 1 to 2 minutes, until it reduces and develops the consistency of thick syrup; set aside.
  4. Set a grill pan over medium-high heat. Brush both sides of the zucchini halves with remaining oil and season to taste with salt and black pepper. Grill zucchini 2 to 3 minutes per side or until golden brown and tender. Spoon reduced liquid over scallops and serve with the rice and zucchini.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 449 cal., 9 g total fat (1 g sat. fat), 47 g carb. (4 g fiber), 43 g pro.

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