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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.
4
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
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
  • 1 lb
    (450 g)
    scallops, cut in half
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  • 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
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  • 2 Tbsp.
    (30 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1 tsp.
    (5 mL)
    lemon zest
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    HONEYCRISP OR AMBROSIA APPLES

    HONEYCRISP OR AMBROSIA APPLES

    $3.99 ea.

    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • Few drops of Tabasco to taste
  • 10 oz
    (284 mL)
    mandarin segments, drained
  • 1
    unpeeled green apple, diced
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    HONEYCRISP OR AMBROSIA APPLES

    HONEYCRISP OR AMBROSIA APPLES

    $3.99 ea.

    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • 1
    small red or green bell pepper, julienned
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    3 PK PRODUCT OF MEXICO

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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