Ingredients

Instructions

  1. Mix the orange juice, soy sauce and garlic together.
  2. Add scallops; toss to coat.
  3. Put in the fridge for about 1 hour.
  4. Preheat the George Foreman grill for 5 minutes.
  5. Drain scallops, discarding the marinade.
  6. Spray both sides of the grill with non-stick cooking spray.
  7. Place scallops and peppers on grill.
  8. Grill 3 minutes or until scallops or opaque; remove scallops and continue grilling peppers about 1 minute longer.
  9. Mix the almonds and cooked rice together.
  10. Serve the scallops and peppers on rice garnished with orange peel.