Hot Fruit and Scallop Salad

Hot Fruit and Scallop Salad
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1 lb
    (450 g)

    scallops, cut in half

  • sauce:

  • 1/3 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)


  • 1 Tbsp.
    (15 mL)


  • 1 tsp.
    (5 mL)

    lemon zest

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • Few drops of Tabasco to taste

  • 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


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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