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Minted Lime Scallops*

1 ½ pounds Sea scallops
1 clove Garlic, minced
1 tablespoon Vegetable oil
¼ cup Water
¼ cup Lime juice
¼ cup Green onions, finely chopped
1 teaspoon Grated lime zest*
½ teaspoon Salt
½ teaspoon Pepper, freshly ground
1/8 - ¼ teaspoon Cayenne pepper
¼ cup Fresh mint, chopped
1 Ripe avocado, diced
Bibb or Boston lettuce

In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once. Using a slotted spoon, remove scallops to a ceramic or glass bowl. Rapidly boil down liquid in a pan to about ¼ cup. Cool and combine this liquid with remaining ingredients, except avocado and lettuce. Pour over scallops in bowl. Refrigerate for 1 to 2 hours. Just before serving, peel and dice avocado. Toss gently with the scallops. Serve on lettuce garnished with additional mint sprigs. Serves 4.

*The zest is the colored part of the citrus peel with none of the bitter white membrane.

Calories: 369, Calories from protein: 32, Calories from carbohydrates: 10, Calories from fat: 56, Calories from saturated fat: 8.

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