Scallops are perfect for a quick meal. They need no preparation and only take a few minutes to cook. For this recipe they are simmered in a flavorful 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 flavor and smells a little like popcorn when cooking. The best kind is imported and can be found in some supermarkets. Texmati rice, grown in the States, is more readily available. Either one will work in this recipe.

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.

Countdown:

Start rice.

Make scallops.

Finish rice.

Thai Peanut and Coconut Scallops

Recipe by Linda Gassenheimer

2 tablespoons bottled peanut sauce

3 ounces light coconut milk

3/4-pound sea scallops

2 teaspoons canola oil

1/8 teaspoon 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 3 minutes, sprinkle with pepper and remove to a plate. Add sauce mixture and spinach to pan and boil 2 minutes. Remove from heat and return scallops to skillet to warm in sauce. Serve over rice.

Yield 2 servings

Ginger Rice

Recipe by Linda Gassenheimer

Microwaveable brown basmati rice (to make 1 1/2-cups cooked rise)

1 12-teaspoons ground ginger

1/8 teaspoon freshly ground black pepper

Microwave rice according to package instructions. Place 3 cups cooked rice in a bowl and mix in ginger and pepper.

Yield 2 servings

Per serving for complete meal: Total Calories 450, Total Fat 11 g, Saturated Fat 3.4 g, Monounsaturated Fat 3.5 g, Sodium 650 mg, Cholesterol 55 mg, Total Carbohydrate 50 g, Fiber 5 g, Sugars 3 g, Protein 37 g, Potassium 485 mg, Phosphorus 190 mg

Exchanges: 2 1/2-satarch, 1/2 carbohydrates 1 non starchy vegetable, 4 lean protein, 1/2 fat

SHOPPING LIST:

1 bottle peanut sauce, 1 can light coconut milk, 3/4 pound sea scallops, 1 bag washed, ready-to-eat spinach, 1 container microwaveable brown rice, 1 bottle ground ginger

Staples: canola oil, black peppercorns.

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