Scallops, Wild Rice, and Orange, Ginger & Coconut Sauce

1 pound of sea scallops
Milk
1/2 cup Italian bread crumbs
1/2 cup Japanese Panko crumbs
2 tablespoons parmesan cheese
Salt
Garlic powder
1 box of Uncle Ben's garlic white and wild rice
2/3 cup Chef Pascal Orange, Ginger & Coconut Sauce

Place sea scallops in milk, then dredge in mixture of Italian bread crumbs and Japanese Panko crumbs. Add parmesan cheese and a dash of salt. Place scallops on a cookie sheet, sprinkle with garlic powder, and spray with Pam.

Bake at 450 degrees for 20 minutes.

Place the cooked rice on a serving dish, arrange scallops on rice and top with heated sauce.

Recipe submitted by Carol Reppert of Clearwater, Florida