Hot Fruit and Scallop Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 23 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 1 lb. (450 g) scallops, cut in half
- Sauce
- ⅓ cup (80 mL) sweet rice wine (mirin) or syrup from canned mandarin segments
- 3 Tbsp. (45 mL) lemon juice
- 3 Tbsp. (45 mL) teriyaki sauce
- 2 Tbsp. (30 mL) sugar*
- 1 Tbsp. (15 mL) cornstarch*
- 1 tsp. (5 mL) lemon zest
- 1 Tbsp. (15 mL) vegetable oil*
- Few drops of Tabasco to taste
- 1 can (10 oz./284 mL) mandarin segments, drained
- 1 unpeeled green apple, diced
- 1 small red or green bell pepper, julienned
- 2 cups (500 mL) mesclun or mixed greens, torn up
Preparation
Melt butter in a large skillet and cook scallops for 3 – 4 minutes, over medium heat or until opaque; set aside in the skillet.
In a small saucepan, combine mirin or mandarin syrup with lemon juice, teriyaki sauce, sugar, cornstarch, lemon zest, oil and Tabasco.
Bring to a boil, stirring constantly until thick.
Stir sauce into scallops, and add fruit and bell pepper.
Reheat over low heat, stirring gently.
Portion out into plates and surround with greens.
Shrimp can be added to the recipe or substituted for the scallops.
Suggestion
Tip: Storage: wrap fresh scallops airtight in plastic and refrigerate at 32°F to 40°F (0°C to 4°C). Eat them within 1 to 2 days of purchase.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Asparagus, Hot Peppers And Pollock Salad
- Hot Goat and Maple Dressing Salad
- Shrimp and Scallop Salad, Warm Apple Vinaigrette
- POM Seared Scallop Salad
- Shrimp and Scallop Brochette Seasoned with Sunny Fruit
- Grilled Scallop Summer Salad
- Warm Citrus Fruit Salad
- Honey and Spice Hot Fruit Cup
- Julienne Salad with Hot Dressing
- Nutty Spinach and Scallop Salad
Honey and Spice Hot Fruit Cup
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