By marinating sea scallops in this tea-infused citrus vinaigrette, their already sweet flavor is greatly enhanced. Simply sear in a hot pan, and serve over fresh arugula for a low-calorie, high-impact dish.
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Nutrition Info
|
|
%DV |
| Calories: |
315 |
16% |
| Protein: |
27 grams |
53% |
| Carbohydrate: |
1 grams |
0% |
| Total Fat: |
23 grams |
35% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
60 mg |
20% |
| Saturated Fat: |
2 grams |
9% |
| Monousaturated Fat: |
14 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.3 grams |
1% |
| Total Sugar: |
.2 grams |
|
| Sodium: |
610 mg |
|
| Potassium: |
587 mg |
|
| Vitamin A (Retinol Equivalent): |
58 |
|
| Vitamin C: |
2 mg |
|
| Calcium: |
159 mg |
|
| Iron: |
4 mg |
|
| Vitamin D: |
0 micrograms |
|
| Thiamin: |
.1 micrograms |
|
| Riboflavin: |
.08 mg |
|
| Niacin: |
2 mg |
|
| Vitamin B6: |
.1 mg |
|
| Folic Acid: |
24 mg |
|
| Vitamin B12: |
1 micrograms |
|
Ingredients
-
1 pound sea scallops (approximately 16 scallops)
-
½ cup hot water
-
3 Bigelow Orange & Spice Tea Bags and 3 Bigelow I Love Lemon Herb Tea Bags
-
¼ cup plus 2 tablespoons canola oil
-
2 tablespoons unseasoned rice vinegar
-
1 clove garlic, finely minced and mashed into a paste
-
½ teaspoon salt
-
Freshly ground pepper
-
Dash of sugar
-
1 teaspoon of poppy seeds
-
1 bunch fresh arugula
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.
Instructions
By marinating sea scallops in this tea-infused citrus vinaigrette, their already sweet flavor is greatly enhanced. Simply sear in a hot pan, and serve over fresh arugula for a low-calorie, high-impact dish. Place tea bags in hot water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and stir to combine. Place scallops in a large, Ziploc plastic bag and cover with vinaigrette. Seal and place bag in the refrigerator to marinate for at least an hour. In a large, non-stick frying pan, heat 2 tbsp. of canola oil. Remove scallops from marinade and place in a single layer in the hot pan. Sear for about 2-3 minutes on each side, until golden and cooked through (scallops should become completely opaque). Do not overcook, or scallops will become rubbery. Serve immediately over fresh arugula.