Pan-Blackened Scallops Over Lemon Rice

• 1 cup uncooked instant brown rice
• 3 tablespoons lemon juice
• 1 pound sea scallops, rinsed and patted dry
• 1 tablespoon olive oil
• 1 1/2 teaspoons blackening spice and 1 1/2 teaspoons blackening spice, divided use
• 1/2 teaspoon white pepper and 1/2 teaspoon white pepper, divided use
• 1/4 cup frozen peas
• 2 tablespoons chutney

1. Prepare the rice using the package directions, omitting the salt and margarine and adding the lemon juice to the water.
2. Put the scallops in a medium bowl.
3. Add the oil, stirring well to coat.
4. Sprinkle with 1 1/2 teaspoons blackening spice and 1/2 teaspoon pepper.
5. Stir.
6. Heat a large nonstick skillet over high heat.
7. Cook the scallops for 3 minutes, or until slightly firm, without stirring.
8. Sprinkle with the remaining 1 1/2 teaspoons blackening spice and 1/2 teaspoon pepper.
9. Turn over.
10. Cook for 3 to 5 minutes, or until white, without stirring.
11. Meanwhile, prepare the peas using the package directions, omitting the salt and margarine.
12. Spoon the rice onto plates.
13. Sprinkle with the peas.
14. Spoon the scallops over the rice.
15. Top with the chutney.
16. (Per Serving)
17. Calories: 239
18. Total Fat: 5.0g
19. Saturated: 0.5g
20. Trans: 0.0g
21. Polyunsaturated: 1.0g
22. Monounsaturated: 3.0g
23. Cholesterol: 37mg
24. Sodium: 200mg
25. Carbohydrates: 26g
26. Fiber: 2g
27. Sugars: 4g
28. Protein: 22g
29. Dietary Exchanges
30. 1 Starch
31. 1/2 Carbohydrate
32. 3 Lean Meat

brown rice, lemon juice, scallops, olive oil, blackening spice, white pepper, frozen peas, chutney

Taken from www.epicurious.com/recipes/food/views/pan-blackened-scallops-over-lemon-rice-375699 (may not work)