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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1/3 cup panko bread crumbs
1/4 cup flour
1/2 tsp salt
1/4 tsp ground black pepper
12 sea scallops (about 3/4 lb)
3 tbsp fresh lemon juice
1/3 cup olive oil
1 tbsp butter
4 cups mixed baby salad greens
1/3 cup Asian-style salad dressing
1 can (11 oz) no sugar added Mandarin oranges, drained
1 tsp sesame oil
1 pkg (9 oz) Chinese-style noodles
1/4 cup Fisher Culinary Touch Sweet Asian Blend
Combine bread crumbs, flour, salt and pepper in rimmed dish; set aside. Place scallops in shallow-rimmed dish; drizzle with lemon juice. Marinate 10 to 15 minutes, turning once after 6 minutes. Discard juice. Transfer scallops to crumb mixture; turn and gently press each side to coat. Gently shake any excess crumb mixture from scallops; set aside. Discard remaining crumb mixture.
Preheat skillet over medium heat 2 to 3 minutes until hot. Add oil and butter; heat 1 to 2 minutes until hot. Place scallops in skillet. Cook 2 to 4 minutes per side until deep golden brown. Transfer to paper-towel-lined platter to drain; loosely cover to keep warm.
Combine cornstarch, remaining 1 tbsp soy sauce and 1 tbsp chicken broth; set aside. Add remaining broth to wok; cook 2 to 3 minutes until mixture begins to bubble. Add cornstarch mixture and sesame oil to wok. Cook additional 2 to 4 minutes until thickened. Meanwhile, cook noodles according to pkg .
In large bowl, combine salad greens and dressing; toss to coat. Divide salad mixture evenly over 4 serving dishes. Divide oranges evenly over each salad. Top each salad with 3 scallops. Sprinkle each with 1 tbsp Sweet Asian Blend. Serve immediately. Serves 4
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SWEET ASIAN SCALLOP SALAD
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Category: Salads - Seafood
Prep Time: Cook Time: Total Time:
1/3 cup panko bread crumbs
1/4 cup flour
1/2 tsp salt
1/4 tsp ground black pepper
12 sea scallops (about 3/4 lb)
3 tbsp fresh lemon juice
1/3 cup olive oil
1 tbsp butter
4 cups mixed baby salad greens
1/3 cup Asian-style salad dressing
1 can (11 oz) no sugar added Mandarin oranges, drained
1 tsp sesame oil
1 pkg (9 oz) Chinese-style noodles
1/4 cup Fisher Culinary Touch Sweet Asian Blend
Combine bread crumbs, flour, salt and pepper in rimmed dish; set aside. Place scallops in shallow-rimmed dish; drizzle with lemon juice. Marinate 10 to 15 minutes, turning once after 6 minutes. Discard juice. Transfer scallops to crumb mixture; turn and gently press each side to coat. Gently shake any excess crumb mixture from scallops; set aside. Discard remaining crumb mixture.
Preheat skillet over medium heat 2 to 3 minutes until hot. Add oil and butter; heat 1 to 2 minutes until hot. Place scallops in skillet. Cook 2 to 4 minutes per side until deep golden brown. Transfer to paper-towel-lined platter to drain; loosely cover to keep warm.
Combine cornstarch, remaining 1 tbsp soy sauce and 1 tbsp chicken broth; set aside. Add remaining broth to wok; cook 2 to 3 minutes until mixture begins to bubble. Add cornstarch mixture and sesame oil to wok. Cook additional 2 to 4 minutes until thickened. Meanwhile, cook noodles according to pkg .
In large bowl, combine salad greens and dressing; toss to coat. Divide salad mixture evenly over 4 serving dishes. Divide oranges evenly over each salad. Top each salad with 3 scallops. Sprinkle each with 1 tbsp Sweet Asian Blend. Serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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