Ingredients for Barbequed Scallops On Rice 1 2 3
- 1 pound scallops
- Water
- Butter
- Tomato Paste
- 2 tablespoons apple cider vinegar
- Soy Sauce
- 1/4 cup Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- fresh parsley (optional, for garnish)
- cooked rice, for serving
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- green onions (optional, for garnish)
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How to Make Barbequed Scallops On Rice 1 2 3
- Wash 1 pound of scallops and pat them completely dry with paper towels.
- In a medium mixing bowl, combine the following marinade ingredients: 1/4 cup Cajun seasoning, 1/4 cup olive oil, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the scallops and gently toss to coat.
- Refrigerate the marinated scallops for at least 2 hours (or up to overnight) for optimal flavor.
- Preheat your oven to 450°F (232°C).
- Spread the marinated scallops in a single layer in a 13x9 inch baking pan.
- Bake on the top rack of the oven for 15 minutes.
- Remove the pan from the oven, gently stir the scallops, then turn off the oven. Leave the scallops in the oven with the door closed for an additional 15 minutes to allow the residual heat to cook them through.
- Serve the barbequed scallops immediately over cooked rice. Garnish with fresh parsley or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
22g
Fat
75g
Carbs
43g
