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Hot Fruit and Scallop Salad https://www.metro.ca/userfiles/image/recipes/salade-petoncles-fruitee-5605.jpg PT15M PT08M PT23M
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.
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2 Tbsp. (30 mL) butter 1 lb (450 g) scallops, cut in half 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
Hot Fruit and Scallop Salad

Hot Fruit and Scallop Salad

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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
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    MINUTE MAID JUICE

    MINUTE MAID JUICE

    $1.99 ea.

    8 x 200 ml, SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    teriyaki sauce
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    FRANK'S REDHOT SAUCE

    FRANK'S REDHOT SAUCE

    2 for $7.00

    354 ml SELECTED VARIETIES OR $3.99 EA.


  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1 tsp.
    (5 mL)
    lemon zest
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    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    UNICO VEGETABLE OIL

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    $4.77 ea.

    3 l SELECTED VARIETIES



  • Few drops of Tabasco to taste
  • 10 oz
    (284 mL)
    mandarin segments, drained
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    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF MOROCCO


    TANGELO MINNEOLAS

    TANGELO MINNEOLAS

    $2.49 /lb

    PRODUCT OF U.S.A. 5.49/kg


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


  • 1
    unpeeled green apple, diced
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    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


  • 1
    small red or green bell pepper, julienned
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO OR HONDURAS


  • 2 cups
    (500 mL)
    mesclun or mixed greens, torn up
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    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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