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    ORANGE-GRILLED SCALLOPS W/MINT & TOMATOE


    Source of Recipe


    WW

    Recipe Introduction


    POINTS® Value: 4
    Servings: 4
    Preparation Time: 30 min
    Cooking Time: 5 min
    Level of Difficulty: Difficult


    List of Ingredients




    6 large orange(s), navel
    1 pound scallops
    3 Tbsp mint leaves, chopped
    4 medium tomato(es), very ripe, chopped
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste

    Recipe



    ** Using a grater (or zester), grate enough peel from 2 oranges to yield 2 tablespoons of zest; put 1 tablespoon in each of 2 medium bowls.
    ** Peel remaing 4 oranges, remove pits and cut segments into 1/2-inch chunks. Add chunks to one bowl of zest, cover and refrigerate until needed.
    ** Squeeze juice from zested oranges and add it to the remaining bowl of zest. Stir in scallops and 1 1/2 tablespoons of mint; cover and refrigerate at least 30 minutes and up to 2 hours.
    ** Prepare coals for grill.
    ** Add tomatoes and remaining mint to the orange chunks; season to taste with salt and pepper.
    ** Thread scallops evenly onto 4 wooden skewers and grill until done, about 5 minutes. Spoon 1/4 of the tomato salad onto each of 4 plates and top with a skewer of scallops. (Note: Soak skewers in water for 30 minutes before using to prevent burning.)

    NOTE: This dish is delicious with rice to soak up the juice from the salad. Chunks of chicken breast or firm-fleshed fish such as haddock make excellent substitutions for the scallops.

 

 

 


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