Worth a trip

Pepper and Coriander Scallop Skewers with Tarragon Salad

Name: Pepper and Coriander Scallop Skewers with Tarragon Salad
Ingredients: Vegetable oil cooking spray; 2 tablespoons orange juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon salt; 1 head Boston (or bibb) lettuce, chopped; 2 tangerines, sectioned; 1 cucumber, peeled and thinly sliced; 1/4 cup chopped fresh tarragon; 2 tablespoon all-purpose flour; 2 tablespoon crushed coriander seeds; 1 tablespoon coarsely crushed black peppercorns; 1 1/2 pounds sea scallops; 1 egg white

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions