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

1 cup uncooked Food You Feel Good About Jasmine Rice
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)

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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