Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing
Delicious Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing
- Total Time: 55 Minutes
- Yield: 5
Ingredients
- 2 tbsp nonfat Greek yogurt
- 2 tbsp tangerine OR orange juice
- 1/2 tsp freshly grated tangerine OR orange peel
- pinch Cayenne Pepper
- 1-1/2 tsp Crisco Oil
- 1 cup shredded carrots
- 3/4 cup thinly sliced red onion
- 1 lb finely shredded Brussels sprouts (use shredding attachment on food processor)
- 1/8 tsp Fine Mediterranean Sea Salt
- 1/8 tsp Medium Grind Black Pepper
- 1 tbsp tangerine OR orange juice
- 1 tsp Dijon mustard
- 1 lb dry packed sea scallops
- 1 tbsp Smoked Paprika
- 2 tsp Crisco Oil
Directions
- Combine yogurt, 2 tablespoons juice, peel and cayenne pepper in a small bowl. Refrigerate until ready to serve.
- 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.
- 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’.
- Dollop with tangerine dressing and serve immediately.
