Marinated Scallops And Vegetables Recipe
Ingredients
| Sea scallops | 1/2 pound | |
| Cherry tomatoes | 1/4 pound, halved | |
| Squeezed orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon, squeezed | |
| Olive oil | 1 Tablespoon | |
| Coriander | 2 Tablespoon, chopped | |
| Orange zest | 1 Tablespoon, grated | |
| 1 large yellow or red bell pepper | ||
| Broccoli florets | 1 Cup (16 tbs), blanched | |
Directions
1. Cut any large scallops in half or quarters so that the scallops are of uniform size.
2. Bring 2 cups of water to a boil in a small saucepan. Add the scallops, reduce the heat to low and simmer 1 to 2 minutes, or until the scallops are opaque and just firm; drain the scallops and place them in a medium-size nonreactive bowl. Add the tomatoes, orange juice, lemon juice, oil, coriander, and orange zest, and stir to combine.
3. Stem and seed the bell pepper, cut it into 1-inch squares and add it to the marinade. Add the broccoli, cover the bowl and place it in the refrigerator to marinate 2 hours.
4. Gently toss the salad before serving.
2. Bring 2 cups of water to a boil in a small saucepan. Add the scallops, reduce the heat to low and simmer 1 to 2 minutes, or until the scallops are opaque and just firm; drain the scallops and place them in a medium-size nonreactive bowl. Add the tomatoes, orange juice, lemon juice, oil, coriander, and orange zest, and stir to combine.
3. Stem and seed the bell pepper, cut it into 1-inch squares and add it to the marinade. Add the broccoli, cover the bowl and place it in the refrigerator to marinate 2 hours.
4. Gently toss the salad before serving.
Chef
