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Scallops, Beans, & Carrots with Citrus Soy Sauce

Wegmans shares their recipe for Scallops, Beans, & Carrots with Citrus Soy Sauce.  It's perfect for those observing Lent and cannot eat meat on certain days.

Serves: 4
Active Time: 15mins
Total Time: 55mins

Ingredients
1 cup uncooked Food You Feel Good About Jasmine Rice
Salt
2 pkg (8 oz each) baby green beans, trimmed (Produce Dept)
1 pkg (10 oz bag) matchstick carrots (about 2 cups)
1 lb all-natural sea scallops
2 Tbsp Wegmans Pan Searing Flour
1 Tbsp Wegmans Pure Olive Oil
3 Tbsp Wegmans Basting Oil, divided
1 tsp Wegmans Butter
1 container (4 oz) Wegmans Citrus Soy Sauce (Prepared Foods)

Directions
Cook rice following package directions.

Blanch vegetables in large pot of salted water. Drain and set aside.

Dust scallops with pan-searing flour; pat off excess. Heat olive oil in large skillet on MEDIUM until oil faintly smokes; add scallops. Turn when scallops change color one-quarter of the way up from bottom and seared sides have turned paper bag-brown.

Reduce heat to MEDIUM-LOW. Cook 2 to 3 min until internal temp reaches 120 degrees. Check by inserting thermometer halfway into thickest part of scallops. Add 1 Tbsp basting oil and butter; carefully swirl. Spoon over scallops to baste. Remove from pan when internal temp reaches 130 degrees, 1-2 min. Place on clean platter; let rest at least 2 min.

Add citrus soy sauce, remaining 2 Tbsp basting oil, beans, and carrots to pan; cook and stir to heat through, 1-2 min. Serve vegetables and scallops over rice.


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