Citrus Soy Scallops & Veggies

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (About 3 oz scallops, 3/4 cup rice, 1 cup vegetables) contains 490 calories, 51 g carbohydrate, (7 g fiber), 31 g protein, 15 g fat, (2 g saturated fat), 60 mg cholesterol, and 980 mg sodium.
  • Calories per Serving: 490
  • Servings: 4
Citrus Soy Scallops & Veggies



  1. Add green beans and carrots to large pot of boiling, salted water. Cook 2-3 min; drain.
  2. Dust scallops with pan-searing flour; pat off excess. Heat olive oil in large skillet on MED until oil faintly smokes; add scallops. Turn when scallops change color one-quarter of the way up from bottom and seared sides have browned. Reduce heat to MED-LOW. Cook, 2-3 min, until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of scallops).
  3. Add 1 Tbsp basting oil and butter; swirl to combine. Spoon over scallops to baste. Cook 1-2 min; remove from pan when internal temp reaches 130 degrees. Place on clean platter; let rest 2 min.
  4. Add citrus soy sauce, remaining 2 Tbsp basting oil, beans, and carrots to pan; stir to combine. Cook, 1-2 min, until heated through. Serve over rice with scallops.
Chef Tips
See our Citrus Soy Sauce recipe if you prefer to make sauce from scratch.


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