Ingredients:
1 pound large sea scallops
3 tbsp. fresh-squeezed orange juice
2 tsp. olive oil, plus 1 more for sauteeing scallops
3 garlic cloves, pressed
3 navel oranges, peeled and cut into small triangular segements
2 red peppers, seeds removed, cut into 1/2 inch whole rounds
12 ounces fresh organic spring salad mix
To Make:
Begin by making the marinade for the scallops. In a large bowl, combine orange juice, 1 tsp. olive oil, and garlic. Next, heat a skillet on medium and, when quite warm, add the other tsp. olive oil plus the scallops, and cook for ten minutes, stirring occasionally. When the scallops are done, remove them from the heat, and add them to the citrus marinade along with the orange segments and red peppers. Stir thoroughly to combine, and then place the bowl of marinated scallops in the refrigerator for at least two hours.
When the scallops are ready to serve, place a bed of the spring salad mix on each of four plates, then scoop a hefty portion of the citrus-soaked scallops on top. This dish is perfect as a main course with a side of fresh steamed broccoli and brown rice. Serves four.
Comments
Post a Comment