Saturday, April 2, 2011

Grilled Orange Scallops with Cilantro Lime Vinaigrette

Grilled Orange Scallops with Cilantro Lime Vinaigrette


1       - cup orange juice
3       - tablespoons chopped fresh basil
18     - sea scallops *
1       - head Bibb lettuce
4       - cups mixed baby lettuces
         - Cilantro-Lime Vinaigrette
30     - yellow pear tomatoes
30     - red pear tomatoes
2       - cucumbers, cut into thin strips

Garnishes: fresh basil sprigs, thin orange rind strips


Step 1
- Combine orange juice and basil in a dish, add scallops, tossing to coat

Step 2
- Cover dish, and refrigerate mixture about 1 hour. Uncover and drain, discarding marinade

Step 3
- Cook scallops, covered with grill lid, over hot coals (400 to 500 degrees) 3 to 5 minutes on each side or until done

Step 4
- Combine lettuces in a bowl, drizzle with Cilantro-Lime Vinaigrette, and toss gently

Step 5
- Arrange lettuces on individual plates, and top with scallops, tomatoes and cucumbers

Garnish: If desired. Serve immediately.

Yield: 6 servings

* 30 large shrimp, peeled, with tails intact, can be substituted for sea scallops.
Note: Scallops may be grilled directly on grill rack or, if rack openings are too large, in a grill basket or threaded on skewers.

Calories 324 (29% fat)
Fat 11g (1.5g saturated)
Cholesterol 52mg
Sodium 272mg
Carbohydrate 28.6g
Fiber 3.6g
Protein 29.4g

Cilantro Lime Vinaigrette


1/4    - cup sugar
1/4    - cup extra-virgin olive oil
2       - tablespoons rice wine vinegar
1       - clove garlic, minced
1       - shallot, minced
1 1/2 - teaspoons fresh cilantro leaves, finely chopped


Step 1
- Combine all ingredients in a jar. Cover jar tightly, and shake mixture vigorously

Yield: 3/4 cup

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 13

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