Lacquered Scallops on Speckled Rice

[Worker Bee]

I grew up on the east coast -- love seafood, scallops being among my favourites. This one is tasty and can be made with chicken breasts if you prefer or don't have scallops at that particular time.


Yield: 4 servings

Lacquer Sauce:


1/2 c Apricot jam
3 tb Soy sauce
2 ts Oriental sesame oil
1 ts White vinegar
1 lb Sea scallops OR
1 lb Chicken breasts -skinned and boned and patted dry
1 pk (6-7 oz) Oriental rice-with seasonings
1 md Carrot; peeled and shredded
1 Red bell pepper, diced
1 pk (10 oz) frozen snow peas-thawed
1 Scallion -sliced on the diagonal


1. Heat the broiler

2. Mix the sauce ingredients, then toss with the scallops. Let stand while you prepare the rice.

3. Make the rice according to package directions. You will be adding the bell pepper, carrots, and snow peas to the rice during the last 3 minutes of cooking to steam the vegetables gently. Set a timer to ring when there are 3 minutes of rice-cooking time left. Add the vegetables and then reset the timer.

4. Line a baking sheet with foil and place scallops in sauce on it. Position pan about 2 inches from the heating element to get the scallops browned and glazed. Watch carefully while broiling. do not overcook.

5. Place rice and vegetables on a platter or on individual plates. Spoon scallops over, sprinkle with scallions and serve immediately.