Tangerine-Sesame Noodles With Scallops |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine. Ingredients:
1/4 cup fresh squeezed tangerine juice |
3 tablespoons reduced sodium soy sauce |
3 tablespoons peanut butter |
2 tablespoons toasted sesame oil |
2 teaspoons finely grated fresh ginger, peeled |
2 teaspoons fresh tangerine zest, finely grated |
1/4 teaspoon ground red pepper |
1 cup snow peas |
2 carrots, cut into matchstick pieces |
10 ounces whole wheat spaghetti, cooked as per package directions |
1 lb sea scallops, rinsed and dried well on paper towels |
1/8 teaspoon salt |
1 tablespoon olive oil |
3 green onions, cut into thin diagonal slices |
Directions:
1. In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
2. Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
3. Remove peas and rinse immediately under cold water; set aside and allow to drain.
4. Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
5. Season the scallops with salt and remaining red pepper.
6. Heat olive oil in a large skillet over high heat.
7. Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
8. Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
9. Serve immediately.
|
|