½

cup

apricot jam

3

Tbs

soy sauce

2

tsp

sesame oil

1

tsp

white vinegar

450

g

sea scallops

1

pkt

oriental rice; with seasonings

1

medium

carrot; peeled and shredded

1

red capsicum; diced

280

g

snow peas

1

spring onion; patted dry and sliced diagonally

1

Heat the griller.

2

Mix the sauce ingredients, then toss with the scallops. Let stand while you prepare the rice.

3

Make the rice according to package directions. You will be adding the capsicum, carrots, and snow peas to the rice during the last 3 minutes of cooking to steam the vegetables gently. Set a timer to ring when there are 3 minutes of rice-cooking time left. Add the vegetables and then reset the timer.

4

Line a baking sheet with foil and place scallops in sauce on it. Position pan about 5cm, from the heating element to get the scallops browned and glazed. Watch carefully while grilling. Do not overcook.

5

Place rice and vegetables on a platter or on individual plates. Spoon scallops over, sprinkle with spring onions and serve immediately.