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Grilled Scallops with Citrus Salsa https://www.metro.ca/userfiles/image/recipes/petoncles-grilles-salsa-agrumes-11484.jpg PT40M PT05M PT45M
Cilantro cream :In a shallow container, use an immersion blender to combine all the ingredients of the cream until you get a smooth texture. Set aside.Citrus salsa :Combine all the ingredients of the salsa in a bowl. Set aside.Grilled scallops :Pat the scallops dry with a paper towel.In a large non-stick pan on high, brown the scallops in the oil for about 2 minutes on each side. Season with salt and pepper.Serve with the cilantro cream and citrus salsa.Tip:Don’t be afraid to try different kinds of oranges to enhance the flavours of your salsa! Here are a few examples: blood oranges, grapefruit, clementines, mandarins, tangerines, tangelos, oroblanco grapefruit.You can also grill the scallops on the BBQ in the summer. Simply skewer the scallops on a brochette and cook them on a Cookina grill mat!
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Cilantro cream : 1 can (540 ml) white beans (cannellini), rinsed and drained 2 cups (500 ml) cilantro stems and leaves, roughly chopped 3 tablespoons (45 ml) lime juice 2 small garlic clove, chopped 1/4 cup (60 ml) Irresistibles organic extra virgin olive oil 1/2 teaspoon (2,5 ml) salt 2 tablespoons (30 ml) water To taste pepper citrus salsa : 1/4 cup (60 ml) Irresistibles organic extra virgin olive oil zest of one clean orange tangelo (or orange if you prefer) 2 tablespoons (30 ml) shallot, finely chopped 3 tablespoons (45 ml) cilantro leaves and stems,finely chopped juice of 1 orange tangelo (or orange if your prefer) 1 1/3 cups (330 ml) orange and grapefruit supremes, diced 1 red chili pepper, seeds removed and chopped or 1/4 tsp (1,25 ml) chili flakes 1/4 teaspoon (1,25 ml) salt Grilled scallops: 1 tablespoon (15 ml) olive oil 12 large scallop To taste salt and pepper
Grilled Scallops with Citrus Salsa

Grilled Scallops with Citrus Salsa

Rate this recipe
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4
Main course
0:40
Preparation
0:05
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Cilantro cream :
  • 1 can
    (540 ml)
    white beans (cannellini), rinsed and drained
  • 2 cups
    (500 ml)
    cilantro stems and leaves, roughly chopped
  • 3 tablespoons
    (45 ml)
    lime juice
  • 2
    small garlic clove, chopped
  • 1/4 cup
    (60 ml)
    Irresistibles organic extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 2 tablespoons
    (30 ml)
    water
  • To taste
    pepper

  • citrus salsa :
  • 1/4 cup
    (60 ml)
    Irresistibles organic extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml



  • zest of one clean orange tangelo (or orange if you prefer)
  • 2 tablespoons
    (30 ml)
    shallot, finely chopped
  • 3 tablespoons
    (45 ml)
    cilantro leaves and stems,finely chopped

  • juice of 1 orange tangelo (or orange if your prefer)
  • 1 1/3 cups
    (330 ml)
    orange and grapefruit supremes, diced
  • 1
    red chili pepper, seeds removed and chopped or 1/4 tsp (1,25 ml) chili flakes
  • 1/4 teaspoon
    (1,25 ml)
    salt

  • Grilled scallops:
  • 1 tablespoon
    (15 ml)
    olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 12
    large scallop
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Cilantro cream :

In a shallow container, use an immersion blender to combine all the ingredients of the cream until you get a smooth texture. Set aside.

Citrus salsa :

Combine all the ingredients of the salsa in a bowl. Set aside.

Grilled scallops :

Pat the scallops dry with a paper towel.

In a large non-stick pan on high, brown the scallops in the oil for about 2 minutes on each side. Season with salt and pepper.

Serve with the cilantro cream and citrus salsa.

Tip:

Don’t be afraid to try different kinds of oranges to enhance the flavours of your salsa! Here are a few examples: blood oranges, grapefruit, clementines, mandarins, tangerines, tangelos, oroblanco grapefruit.

You can also grill the scallops on the BBQ in the summer. Simply skewer the scallops on a brochette and cook them on a Cookina grill mat!

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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