Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Delicious Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Ingredients

Directions

  1. Combine yogurt, 2 tablespoons juice, peel and cayenne pepper in a small bowl. Refrigerate until ready to serve.
  2. Heat 1-1/2 teaspoons oil in a large, nonstick skillet over medium-high heat. Add carrots and onion and cook 2 minutes. Add sprouts. Season with salt and pepper. Cook and stir until vegetables start to soften, 4 to 6 minutes. Whisk together 1 tablespoon juice and mustard; stir into vegetables. Place vegetables on serving tray.
  3. Dust scallops on both sides with smoked paprika. Heat 2 teaspoons oil in same nonstick skillet over medium-high heat. Cook scallops 6 to 9 minutes until lightly browned and just cooked through. Place scallops on top of ‘slaw’.
  4. Dollop with tangerine dressing and serve immediately.