Scallops with Garlicky Black-Eyed Peas | PC.ca

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Scallops with Garlicky Black-Eyed Peas

three pieces of pan fried scallops sitting on top of garlicky black-eye peas all placed on a white plate for serving

PC Blue Menu Wild Nova Scotian Sea Scallops, Frozen

Scallops with Garlicky Black-Eyed Peas

Black-eyed peas are a good source of calcium, fibre and folate, as well as being low on the glycemic...

Black-eyed peas are a good source of calcium, fibre and folate, as well as being low on the glycemic scale.

  • Level: Advanced
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: American
  • Season: Spring
  • Course: Main
  • Main Ingredient: Scallops
  • Amount Per Serving

    % Daily Value

  • Calories

    360 cal

  • Total Fat

    7 g

  • Sodium

    125 mg

  • Total Carbohydrate

    57 g

  • Dietary Fiber

    8 g

  • Protein

    22 g

Scallops with Garlicky Black-Eyed Peas

three pieces of pan fried scallops sitting on top of garlicky black-eye peas all placed on a white plate for serving

PC Blue Menu Wild Nova Scotian Sea Scallops, Frozen

  • Amount Per Serving

    % Daily Value

  • Calories

    360 cal

  • Total Fat

    7 g

  • Sodium

    125 mg

  • Total Carbohydrate

    57 g

  • Dietary Fiber

    8 g

  • Protein

    22 g

How to make

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® Splendido Extra Virgin Olive Oil - Cold Pressed
  • 1 bag (400 g)

    PC® Blue Menu® Wild Nova Scotian Sea Scallops
  • Half

    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®Balsamic Vinegar of Modena - Four Leaf

How to make

  • Step 1

    Place black-eyed peas in saucepan. Cover with 3 cups (750 mL) cold water. Bring to boil. Reduce heat to medium-low; cook uncovered for 1 hour or until tender.

  • Step 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.

  • Step 3

    Drain cooked black-eyed peas, rinse under cold running water and set aside.

  • Step 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 oruntil liquid is slightly reduced and scallops are cooked through. Stir in black-eyed peas and parsley.

  • Step 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.

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