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 Herbal Tea Bags and 3 Bigelow I Love Lemon Herbal 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
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.