Pepper And Coriander Scallop Skewers With Tarragon Salad

Serves: 4

Cecile Bahringer

1 January 1970

Based on User reviews:

42

Spice

50

Sweetness

50

Sourness

27

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1

Vegetable Oil Cooking Spray

2 tbsps

Orange Juice

1 tbsp

Extra-Virgin Olive Oil

1 tsp

Salt

2

Tangerines (sectioned)

1

Cucumber (peeled and thinly sliced)

1 cup

Tarragon (chopped fresh)

2 tbsp

All-Purpose Flour

2 tbsp

Coriander Seed (crushed)

1 tbsp

Black Peppercorn (coarsely crushed)

680 g

Sea Scallops

1

Egg White

Directions:

1

Coat grill with cooking spray; heat on high

2

Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside

3

Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside

4

Mix flour, coriander and peppercorns on foil

5

Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white

6

Press scallops into peppercorn mixture; slide lengthwise onto skewers

7

Grill scallops, turning occasionally, until no longer translucent, about 7 minutes

8

Remove from skewers

9

Toss salad greens with dressing and arrange on 4 plates; top with scallops

10

Coat grill with cooking spray; heat on high

11

Whisk juice, oil and 1/2 teaspoon of the salt in a bowl; set aside

12

Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside

13

Mix flour, coriander and peppercorns on foil

14

Sprinkle scallops with remaining 1/2 teaspoon salt; dip in egg white

15

Press scallops into peppercorn mixture; slide lengthwise onto skewers

16

Grill scallops, turning occasionally, until no longer translucent, about 7 minutes

17

Remove from skewers

18

Toss salad greens with dressing and arrange on 4 plates; top with scallops