Warm up your whole family with this spicy-sweet dish! Be sure to buy the larger sea scallops; the cooking times would be off if you used the smaller bay scallops.
—NICOLE FILIZETTI JACKSONVILLE, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
12 sea scallops (1 1/2 pounds)
1 tablespoon peanut oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro
1. In a large skillet, saute scallops in oil for 1 1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
2. In the same skillet, saute onion until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Add chutney and scallops; stir to coat. Serve with rice; drizzle with sauce. Sprinkle with cilantro.
PER SERVING 371 cal., 5 g fat (1 g sat. fat), 56 mg chol., 447 mg sodium, 47 g carb., 1 g fiber, 31 g pro. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.