Ingredients:
3 tablespoons orange juice
1 tablespoon soy sauce
2 garlic cloves, minced
1 lb sea scallops
1 green peppers, seeded and cut into 1/2 inch strips
3 tablespoons toasted almonds
3 cups cooked rice ( I prefer brown rice)
1/2 teaspoon orange zest
Directions:
Mix the orange juice, soy sauce and garlic together.
Add scallops; toss to coat.
Put in the fridge for about 1 hour.
Preheat the George Foreman grill for 5 minutes.
Drain scallops, discarding the marinade.
Spray both sides of the grill with non-stick cooking spray.
Place scallops and peppers on grill.
Grill 3 minutes or until scallops or opaque; remove scallops and continue grilling peppers about 1 minute longer.
Mix the almonds and cooked rice together.
Serve the scallops and peppers on rice garnished with orange peel.
Servings: 4
Time preparation: 90 min.
Time total: 96 min.