1. In small bowl, whisk shallot, 2 tablespoons orange juice, honey, orange zest and crushed red pepper; whisking constantly, drizzle in 1 tablespoon oil to emulsify. In large zip top plastic bag, add scallops and shallot mixture; massage in bag to coat and refrigerate 30 minutes

2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 4 minutes or until golden brown, turning once. Add remaining 1 tablespoon orange juice; cook 1 minute. Transfer scallops to plate; cover to keep warm

3. In same skillet, cook and stir asparagus 5 minutes or until tender-crisp. Makes about 2 cups asparagus.

4. Prepare rice as label directs. Makes about 2 cups

5. Serve scallops and asparagus over rice garnished with parsley.

• 9 g Total fat
• 3 g Saturated fat
• 27 mg Cholesterol
• 458 mg Sodium
• 38 g Carbohydrates
• 3 g Fiber
• 7 g Sugars
• 4 g Added sugars
• 19 g Protein