Spicy Scallops with Vegetable-Rice Pilaf

Ingredients

• 2 cups water
• 1/2 tsp. kosher salt
• 1 cup long-grain white rice
• 3/4 cup shelled fresh or frozen English peas
• 1 preservative-free bacon slice
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped green onion, white part only
• 1 tsp. sweet paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. ground or finely crushed dried thyme
• 1/4 tsp. cayenne pepper
• 1/4 tsp. freshly ground white pepper
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3/4 lb. sea scallops, side muscles removed and scallops halved horizontally
• 2 tsp. canola oil
• Lemon wedges for serving (optional)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Pea	1/2 cup (72g)	62
Red Onion	1 medium (110g)	44
Green Onion	1 medium (110g)	44
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
White Pepper	1 tsp ground (2.3g)	6
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.