Pepper and Coriander Scallop Skewers with Tarragon Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body. Ingredients:
vegetable oil cooking spray |
2 tablespoons orange juice |
1 tablespoon extra-virgin olive oil |
1 teaspoon salt |
1 head boston (or bibb) lettuce, chopped |
2 tangerines, sectioned |
1 cucumber, peeled and thinly sliced |
1/4 cup chopped fresh tarragon |
2 tablespoon all-purpose flour |
2 tablespoon crushed coriander seeds |
1 tablespoon coarsely crushed black peppercorns |
1 1/2 pounds sea scallops |
1 egg white |
Directions:
1. Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.
2. Nutritional analysis per serving: 264 calories, 6 g fat (0.5 g saturated), 21 g carbs, 4.5 g fiber, 32 g protein Nutritional analysis provided by Self
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