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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.6
  • Total Fat: 7.5 g
  • Cholesterol: 14.9 mg
  • Sodium: 80.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Scallop, Roasted Red Pepper and Orange Salad calories by ingredient
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Scallop, Roasted Red Pepper and Orange Salad

Submitted by: SAMVICARS

Introduction

Ask for dry-packed sea scallops at your local seafood market, as these arenít soaked in a salty solution, which increases their weight and sodium content. Before cooking be sure to remove the tough membrane on the outside of the scallop. Ask for dry-packed sea scallops at your local seafood market, as these arenít soaked in a salty solution, which increases their weight and sodium content. Before cooking be sure to remove the tough membrane on the outside of the scallop.
Number of Servings: 4

Ingredients

    3 navel oranges
    1 tablespoon white wine vinegar
    2 tablespoons minced shallots
    1/2 teaspoon dry mustard
    2 tablespoons extra-virgin olive oil
    3/4 pound mixed salad greens
    12 medium to large scallops, patted dry
    2 roasted red peppers, thinly sliced
    1 teaspoon vegetable oil
    Sea salt and freshly cracked black pepper

Directions

Using a fine zester, remove zest from 1 orange and place in a large salad bowl. Slice the top and bottom 1/2 inch of each orange. Using a sharp knife following the curve of the orange, remove and discard the peel. Slicing between the membrane, remove orange segments and place in small bowl along with juice. Measure 1/4 cup of juice and add to salad bowl; reserve remaining juice for another use.

Whisk together juice, vinegar, shallots and mustard. While whisking constantly, slowly add olive oil. Add watercress and toss to coat. Divide greens between 6 salad plates and add reserved orange segments and red peppers.

Heat stove-top grill over medium-high heat. Rub vegetable oil over scallops and season with salt and pepper. Grill just until cooked through, about 1 minute per side. Remove from heat and set 2 scallops on each salad plate. Serve immediately.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SAMVICARS.





TAGS:  Fish |

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