ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Citrus-Glazed Scallops with Avocado Salsa

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 2/3 cup scallops and 1/4 cup salsa)

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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