Pepper and Coriander Scallop Skewers with Tarragon Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon salt
- 2 tablespoons orange juice
- 2 tablespoon all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 egg white
- vegetable oil cooking spray
Preparation 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. Nutritional analysis per serving: 264 calories, 6 g fat (0.5 g saturated), 21 g carbs, 4.5 g fiber, 32 g protein Nutritional analysis provided by Self
Preparation 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. Nutritional analysis per serving: 264 calories, 6 g fat (0.5 g saturated), 21 g carbs, 4.5 g fiber, 32 g protein Nutritional analysis provided by Self
