Canyon Ranch Scallops (Self online)

TamTastic

Canyon Ranch Scallops
From the June 2003 Issue


Round out your dinner: Add 1/2 cup cooked wild rice, 1/2 cup steamed spinach; 3/4 cup cream of carrot soup.
Serves 4

INGREDIENTS

* 1/4 cup olive oil
* 1/4 cup grated lemon zest
* 1 teaspoon honey
* 1/2 teaspoon fresh lime juice
* Half a ripe papaya, peeled and diced
* 1 1/2 tablespoons minced red bell pepper
* 2 teaspoons chopped cilantro
* 1 teaspoon chopped green onion
* 1 teaspoon minced red onion
* Pinch of salt
* 1 pound sea scallops (about 12)

PREPARATION


In a small bowl, combine 3 tbsp oil and zest. Let sit 1 hour at room temperature. Strain mixture, using a fine sieve. In another small bowl, combine honey and lime juice. Add remaining ingredients for papaya relish and mix well. Heat 1 tbsp oil in a large saute pan. Sauté scallops over medium heat until cooked through, about 2 to 3 minutes on each side. For each serving, place 3 scallops on a plate and drizzle1 tbsp lemon oil over scallops. Top with 2 tbsp papaya relish.


The skinny

245 calories per serving, 14 g fat (1 g saturated), 9 g carbs, 2 g fiber, 20 g protein

tucson2

I'm going to make this tonight! Sounds fantastic. Thanks for posting it.

lgolden

Sounds so good. Thanks!