Sweet and Spicy Orange Scallops with Asparagus and Coconut Rice
In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to
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Ingredients
- 1 medium shallot, chopped
- 3 tbsp fresh orange juice, divided
- 1 tsp honey
- 2 tsp orange zest
- ½ tsp crushed red pepper flakes
- 2 tbsp olive oil, divided
- 16 fresh dry or frozen (thawed) large sea scallops, patted dry (about 1 pound)
- 1 lb asparagus, trimmed
- 2 packages (8.5 ounces each) microwaveable coconut jasmine rice
- 1 tbsp chopped fresh parsley
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