Marinated Scallops And Vegetables
|Sea scallops||1⁄2 Pound|
|Cherry tomatoes||1⁄4 Pound, halved|
|Freshly squeezed orange juice||1⁄2 Cup (8 tbs)|
|Freshly squeezed lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|Grated orange zest||1 Tablespoon|
|Yellow bell pepper/Red bell pepper||1 Large|
|Broccoli florets||1 Cup (16 tbs), blanched|
1. Cut any large scallops in half or quarters so that the scallops are of uniform size.
2. Bring 2 cups of water to a boil in a small saucepan. Add the scallops, reduce the heat to low and simmer 1 to 2 minutes, or until the scallops are opaque and just firm; drain the scallops and place them in a medium-size nonreactive bowl. Add the tomatoes, orange juice, lemon juice, oil, coriander, and orange zest, and stir to combine.
3. Stem and seed the bell pepper, cut it into 1-inch squares and add it to the marinade. Add the broccoli, cover the bowl and place it in the refrigerator to marinate 2 hours.
4. Gently toss the salad before serving.