Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: kddka
Low Fat Online Course

Ingredients

1 lb. Scallops (about 12)

Freshly ground four-peppercorn mix

1/2 cup Fresh tangerine juice (about 3-4 tangerines)

1 tsp. Cornstarch

1/8 tsp. Dill weed

1 tsp. Bottled minced ginger

1-2 Dashes ground cayenne

1 tbsp. Olive oil

Preparation

Season scallops with peppercorn mix; set aside.

Combine tangerine juice and cornstarch in a small saucepan. Add dill weed, ginger, and cayenne. Bring to boil over medium-high heat. Reduce heat to low and allow to simmer, stirring occasionally, until sauce thickens slightly.

Meanwhile, heat olive oil in a large skillet over medium-high heat. When skillet is hot, add scallops. Sear on each side until cooked (scallops will appear opaque in center), about 3 to 5 minutes.

Serve scallops with sauce.

Makes 4 servings (3 scallops and 1/8 cup sauce).

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment