Pepper and Coriander Scallop Skewers with Tarragon Salad
Succulent sea scallops coated in crushed coriander and black pepper, grilled to perfection and served alongside a fresh tarragon salad with tangerines and cucumber in a citrus dressing.
Ingredients
- •1 spray Vegetable oil cooking spray
- •2 tablespoons orange juice
- •1 tablespoon extra-virgin olive oil
- •1 teaspoon salt
- •1 head Boston lettuce
- •2 whole tangerines
- •1 whole cucumber
- •¼ cup fresh tarragon
- •2 tablespoon all-purpose flour
- •2 tablespoon coriander seeds
- •1 tablespoon black peppercorns
- •1½ pounds sea scallops
- •1 whole egg white
Cooking Instructions
- 1.
Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.
20 min
