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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 cups arugula leaves 4 tablespoon olive oil 12 each sea scallops 2 teaspoon fresh dill, chopped 2 cups Sunkist® freshly squeezed tangerine juice, strained 2 teaspoon Sunkist® fresh tangerine zest |
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| Directions: | ||
| To make one portion: Combine ½ cup Sunkist fresh-squeezed tangerine juice and ½ teaspoon dill in very small saucepan. Bring liquid to a boil, then simmer and reduce to half of the original amount. Hold warm. Season 3 scallops with salt and pepper. Heat 1 tablespoon olive oil in small skillet over high heat. Sear scallops 2 minutes on each side or until done. Place 1 cup Arugula leaves on salad plate. Top Arugula with scallops and drizzle with ¼ cup warm Sunkist tangerine and dill reduction. Sprinkle with ½ teaspoon Sunkist fresh tangerine zest. Serve immediately. |
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| Notes: | ||
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