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Marinated Scallops And Vegetables

Healthycooking's picture
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 543 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 74.9 mg25%

Sodium 486.3 mg20.3%

Total Carbohydrates 53 g17.8%

Dietary Fiber 5 g20%

Sugars 15.8 g

Protein 47 g93.7%

Vitamin A 169.5% Vitamin C 842.4%

Calcium 22.5% Iron 20.8%

*Based on a 2000 Calorie diet

Marinated Scallops And Vegetables Recipe