2 for $6.00
STIR FRY 440 g VEGETABLE MEDLEY 340 g TEX MEX MIX 360 g
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare POM Soy-Ginger Dressing.
In a bowl, mix 1 tablespoon olive or vegetable oil, salt, pepper, paprika, garlic and 1 teaspoon ginger; toss with scallops.
Heat 1 tablespoon olive or vegetable oil in a large skillet.
Place scallops in the skillet in a single layer. Cook without turning until the underside is crispy brown and then turn. Sear in batches if necessary.
Cover scallops, set aside and keep warm while preparing the salad.
Arrange greens on 4 dinner plates, top with cucumbers and tomatoes.
Divide the scallops onto each plate; garnish with arils. Serve with dressing.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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