Citrus-Glazed Scallops with Avocado Salsa

Citrus-Glazed Scallops with Avocado Salsa Recipe
Randy Mayor; Melanie J. Clarke
5

Outstanding

Yield:

4 servings (serving size: 2/3 cup scallops and 1/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 21 %
Fat 6.1 g
Satfat 0.9 g
Monofat 3.1 g
Polyfat 1 g
Protein 29.8 g
Carbohydrate 22.5 g
Fiber 2.2 g
Cholesterol 56 mg
Iron 1 mg
Sodium 503 mg
Calcium 56 mg

Ingredients

Scallops:
1 1/2 pounds large sea scallops, cut in half horizontally
1/4 teaspoon salt
1/4 teaspoon black pepper
Glaze:
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated peeled fresh ginger
2 tablespoons honey
1 teaspoon olive oil
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/2 cup chopped green onions
1/4 cup finely chopped fresh cilantro
Salsa:
1/2 cup chopped seeded plum tomato
1/2 cup diced peeled avocado
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh cilantro
1 tablespoon chopped jalapeño pepper
1 tablespoon fresh lime juice
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed
8 Bibb lettuce leaves (optional)

Preparation

To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm.

To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 cup cilantro. Toss well.

To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

Note:

August 2002
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