Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 4
Recipe by Cooking Light August 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

262 calories; calories from fat 21%; fat 6.1g; saturated fat 0.9g; mono fat 3.1g; poly fat 1g; protein 29.8g; carbohydrates 22.5g; fiber 2.2g; cholesterol 56mg; iron 1mg; sodium 503mg; calcium 56mg.
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