Simmer up some scallops for a fast weekday meal
Scallops are perfect for a quick meal. They need no preparation and take only a few minutes to cook.
For this recipe they are simmered in a flavourful sauce made from a mixture of peanut sauce and coconut milk. Both items can be found in the Asian section of the supermarket.
Basmati rice has a nutty flavour and smells a little like popcorn when cooking.
The best kind is imported and can be found in some supermarkets.
Texmati rice is more readily available. Either one will work in this recipe.
A few helpful hints:
• If microwaveable brown basmati rice is not available, use microwaveable brown rice instead.
• Whole leaf frozen spinach may be used. Defrost and drain before using.
• Frozen sea scallops are a good alternative to fresh ones.
Thai Peanut and Coconut Scallops
Makes: Two servings
2 Tbsp bottled peanut sauce 3 oz. light coconut milk 3/4-lb sea scallops
2 tsp canola oil
1/8 tsp freshly ground black pepper
4 cups washed, ready-to-eat spinach.
Mix peanut sauce and coconut
milk together. Set aside. Rinse scallops.
Heat canola oil in a large nonstick skillet. Add scallops and sauté three minutes, sprinkle with pepper and remove to a
plate. Add sauce mixture and spinach to pan and boil two minutes. Remove from heat and return scallops to skillet to warm in sauce.
Serve over rice.
Ginger Rice
Makes: Two servings
Microwaveable brown basmati rice (makes 1 1/2-cups cooked)
1 1/2 tsp ground ginger 1/8 tsp freshly ground black pepper
Microwave rice according to package instructions. Place 3 cups cooked rice in a bowl and mix in ginger and pepper.
From Mix ’n’ Match Meals in Minutes for People with Diabetes by Linda Gassenheimer, published by the American Diabetes Association. Gassenheimer’s latest book is Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals.