You are here

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

Rate It

Your rating: None
Average: 4.2 (19 votes)