with Spinach, Zucchini and Crispy Shallots
Ingredients: Queen scallops • Zucchini • Basmati rice • Mirepoix (onion, carrot, celery) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Spinach • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
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Queen Scallops
227 g
Basmati Rice
0.75 cup
Mirepoix
113 g
Zucchini
1 unit(s)
Crispy Shallots
28 g
Soy Sauce
0.5 tbsp
Vegetable Stock Powder
7.5 g
Baby Spinach
28 g
Butter
2 tbsp
Oil
0.5 tbsp
Sugar
0.125 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, roughly chop spinach.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, mirepoix and zucchini. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until veggies are tender-crisp.
- While veggies cook, using a strainer, drain and rinse scallops, then pat dry with paper towels.
- Transfer veggies to a plate.
- When rice is almost done, reheat the same pan (from step 2) over high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add scallops, then season with salt and pepper. Cook for 2-3 min, stirring occasionally, until golden.**
- While scallops cook, fluff rice with a fork.
- To the pan with scallops, add rice, veggies, spinach, soy sauce, stock powder, half the crispy shallots and 1/8 tsp (1/4 tsp) sugar.
- Season with salt and pepper. Cook, stirring occasionally for 1-2 min, until spinach wilts.
- Divide rice between bowls.
- Sprinkle remaining crispy shallots over top.
570
kcal
Calories
21
g
Fat
12
g
Saturated Fat
78
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
23
g
Protein
60
mg
Cholesterol
1440
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
75
mg
Calcium
3
mg
Iron
with Spinach, Zucchini and Crispy Shallots
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