Kitchen Delights

President's Choice

Scallops with Garlicky Black-Eyed Peas

Makes : 6 servings

Ingredients:

  • 1 cup (250 mL) PC Organics Black-Eyed Peas
  • 1 cup (250 mL) PC Organics Long Grain Brown Rice
  • 2 tbsp (25 mL) PC 100% Italian Extra Virgin Olive Oil
  • 1 bag (400 g) PC Blue Menu Wild Nova Scotian Sea Scallops, thawed and drained on paper towel
  • 1/2 sweet red pepper, finely diced
  • 1/4 cup (50 mL) dry white wine
  • 3 tbsp (45 mL) fresh lemon juice
  • 1 tbsp (15 mL) PC Blue Menu Seasoning Blend - Roasted Garlic
  • 1/4 cup (50 mL) chopped fresh parsley
  • 1 tbsp (15 mL) PC Premium Aged Balsamic Vinegar 

Directions:

  1. Place black-eyed peas in saucepan. Cover with 3 cups (750 mL) cold water. Bring to a boil. Reduce heat to medium-low; cook uncovered for 1 hour or until tender.
  2. Meanwhile, cook rice: In saucepan, combine rice and 2 cups (500 mL) water. Bring to a boil. Reduce heat to medium. Cook uncovered until liquid is almost absorbed, about 15 minutes. Cover, reduce heat to low and cook for 20 minutes or until very tender.
  3. Drain cooked black-eyed peas, rinse under cold running water and set aside.
  4. In large frying pan, heat oil over high heat. Add scallops; cook for 1 minute per side or until slightly coloured. Add peppers; cook 30 seconds. Add wine, lemon juice and seasoning. Bring to a boil, reduce heat to medium and cook uncovered for 5 minutes or until liquid is slightly reduced and scallops are cooked through. Stir in black-eyed peas and parsley.
  5. Divide rice among six plates. Top each mound of rice with 1 cup (250 mL) of scallop-pea mixture. Drizzle each serving with 1/2 tsp (2 mL) balsamic vinegar.

Calories 380 Cal; Fat 7 g; Sodium 130 mg; Carbohydrate 56 g; Fibre 8 g; Protein 22 g per serving
High in fibre

Chef's Tip: In a hurry? Substitute two 540 mL cans black-eyed peas, rinsed and drained and stir in at end of step 4; time to prepare recipe will go down, but sodium will go up!

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