Ingredients
1 Cup Black Rice
10 Scallops
1 Tablespoon Paprika
2 Tablespoons Olive oil
1/2 Large Zuchnni
2 Tablespoons Olive oil
1/2 Large Zuchnni
1/4 Acorn Squash
2 inch long ginger root
4 cloves garlic
4 cloves garlic
Salt and pepper to taste
Directions
Scallops
1. Season scallops with salt, pepper and paprika.
2. Heat 1 tablespoon of oil in a skillet over medium flame until it is shimmering, then add scallops.
3. Cook scallops for about 5 minutes on each side.
Directions
Scallops
1. Season scallops with salt, pepper and paprika.
2. Heat 1 tablespoon of oil in a skillet over medium flame until it is shimmering, then add scallops.
3. Cook scallops for about 5 minutes on each side.
Shredded Squash and Zucchini with Ginger
1. Julienne the squash, zucchini and ginger.
2. Heat 1 tablespoon of oil in a skillet over high flame until it is shimmering, then add all ingredients and cover the skillet.
3. Cook for approximately 7 minutes adding a little water it starts to get dry and tossing the mixture.
1. Julienne the squash, zucchini and ginger.
2. Heat 1 tablespoon of oil in a skillet over high flame until it is shimmering, then add all ingredients and cover the skillet.
3. Cook for approximately 7 minutes adding a little water it starts to get dry and tossing the mixture.
4. After 7 minutes turn the heat off and let sit for 5 minutes. .
Rice
Cook rice as you would normally. (if you dont have a rice cooker I would strongly suggest you get one, it cooks the rice perfect every time)
Serve the scallops on a bed of rice and top with a zucchini and squash mixture. The fresh and sweet flavors of the zucchini and squash mixture compliment the smoky flavor of the paprika seasoned scallops.
Cook rice as you would normally. (if you dont have a rice cooker I would strongly suggest you get one, it cooks the rice perfect every time)
Serve the scallops on a bed of rice and top with a zucchini and squash mixture. The fresh and sweet flavors of the zucchini and squash mixture compliment the smoky flavor of the paprika seasoned scallops.
