Pepper and Coriander Scallop Skewers with Tarragon SaladYunhee Kim
Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
