Ingredients

• 1 ½ cups water
• 2 tablespoons sesame oil
• 1 tablespoon roasted garlic
• 1 lb steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
• 2 cups instant rice
• 1 ½ lb Patagonian scallops (thawed/drained)
• ½ cup sesame/ginger no-sodium marinade
• 1 tablespoon cilantro herb paste

Prep

• Bring water to boil for rice.

Steps

1. Preheat wok or large sauté pan 2-3 minutes on high.
2. Place oil and garlic in pan (pan should sizzle). Add vegetables; stir-fry 3-4 minutes or until vegetables are crisp-tender.
3. Stir rice into boiling water; cover, remove from heat, and set aside.
4. Move vegetables to outer edge of pan. Add scallops to center of pan and stir-fry 2-3 minutes. Stir vegetables, marinade, and herb paste into scallops; cook 1-2 more minutes, stirring continuously, or until hot. Serve over rice.

Ingredients

• 3 green onions
• ¼ cup refrigerated ginger salad dressing
• 1 tablespoon granulated sugar
• 2 tablespoons rice vinegar
• 1 large cucumber

Steps

1. Slice green onions thinly. Combine green onions, dressing, sugar, and vinegar in medium bowl.
2. Peel cucumber; cut into 3- to 4-inch long sections. Use vegetable peeler to shave thin, lengthwise strips of cucumber into bowl with dressing (peel until reaching cores; discard cores).
3. Toss to coat; chill until ready to serve.