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Grilled Scallops with Citrus Salsa
2021-02-02
https://www.metro.ca/userfiles/image/recipes/petoncles-grilles-salsa-agrumes-11484.jpg
PT40M
PT05M
PT45M
Cilantro cream :In a shallow container, use an immersion blender to combine all the ingredients of the cream until you get a smooth texture. Set aside.Citrus salsa :Combine all the ingredients of the salsa in a bowl. Set aside.Grilled scallops :Pat the scallops dry with a paper towel.In a large non-stick pan on high, brown the scallops in the oil for about 2 minutes on each side. Season with salt and pepper.Serve with the cilantro cream and citrus salsa.Tip:Don’t be afraid to try different kinds of oranges to enhance the flavours of your salsa! Here are a few examples: blood oranges, grapefruit, clementines, mandarins, tangerines, tangelos, oroblanco grapefruit.You can also grill the scallops on the BBQ in the summer. Simply skewer the scallops on a brochette and cook them on a Cookina grill mat!
4
4
2
5
4
Cilantro cream :
1 can (540 ml) white beans (cannellini), rinsed and drained
2 cups (500 ml) cilantro stems and leaves, roughly chopped
3 tablespoons (45 ml) lime juice
2 small garlic clove, chopped
1/4 cup (60 ml) Irresistibles organic extra virgin olive oil
1/2 teaspoon (2,5 ml) salt
2 tablespoons (30 ml) water
To taste pepper
citrus salsa :
1/4 cup (60 ml) Irresistibles organic extra virgin olive oil
zest of one clean orange tangelo (or orange if you prefer)
2 tablespoons (30 ml) shallot, finely chopped
3 tablespoons (45 ml) cilantro leaves and stems,finely chopped
juice of 1 orange tangelo (or orange if your prefer)
1 1/3 cups (330 ml) orange and grapefruit supremes, diced
1 red chili pepper, seeds removed and chopped or 1/4 tsp (1,25 ml) chili flakes
1/4 teaspoon (1,25 ml) salt
Grilled scallops:
1 tablespoon (15 ml) olive oil
12 large scallop
To taste salt and pepper
Grilled Scallops with Citrus Salsa
4
Main course
0:40
Preparation
0:05
COOKING
0:45
TOTAL TIME
Ingredients
-
Cilantro cream :
-
1 can
(540 ml)white beans (cannellini), rinsed and drained
-
2 cups
(500 ml)cilantro stems and leaves, roughly chopped
-
3 tablespoons
(45 ml)lime juice
-
2
small garlic clove, chopped
-
1/4 cup
(60 ml)Irresistibles organic extra virgin olive oil
-
1/2 teaspoon
(2,5 ml)salt
-
2 tablespoons
(30 ml)water
-
To taste
pepper
-
citrus salsa :
-
1/4 cup
(60 ml)Irresistibles organic extra virgin olive oil
-
zest of one clean orange tangelo (or orange if you prefer)
-
2 tablespoons
(30 ml)shallot, finely chopped
-
3 tablespoons
(45 ml)cilantro leaves and stems,finely chopped
-
juice of 1 orange tangelo (or orange if your prefer)
-
1 1/3 cups
(330 ml)orange and grapefruit supremes, diced
-
1
red chili pepper, seeds removed and chopped or 1/4 tsp (1,25 ml) chili flakes
-
1/4 teaspoon
(1,25 ml)salt
-
Grilled scallops:
-
1 tablespoon
(15 ml)olive oil
-
12
large scallop
-
To taste
salt and pepper
Preparation
Cilantro cream :
In a shallow container, use an immersion blender to combine all the ingredients of the cream until you get a smooth texture. Set aside.
Citrus salsa :
Combine all the ingredients of the salsa in a bowl. Set aside.
Grilled scallops :
Pat the scallops dry with a paper towel.
In a large non-stick pan on high, brown the scallops in the oil for about 2 minutes on each side. Season with salt and pepper.
Serve with the cilantro cream and citrus salsa.
Tip:
Don’t be afraid to try different kinds of oranges to enhance the flavours of your salsa! Here are a few examples: blood oranges, grapefruit, clementines, mandarins, tangerines, tangelos, oroblanco grapefruit.
You can also grill the scallops on the BBQ in the summer. Simply skewer the scallops on a brochette and cook them on a Cookina grill mat!
Legal Notice
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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