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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