Citrus scallops

Good Housekeeping

Serves: 4

  • 1 lemon
  • 1 lime
  • 1 1/4 pound sea scallops, rinsed
  • 3 teaspoons olive oil
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • 1 bag (5 to 6 ounces) baby greens
  • 1/4 cup fresh parsley leaves, chopped

From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. From lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon juice. Set juices aside. In small bowl, combine peels, salt, and pepper.

Place scallops on paper-towel-lined plate; pat dry. Sprinkle with citrus-peel mixture.

In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add scallops; cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan; cover.

To skillet, add 1 teaspoon oil and shallot; cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping up browned bits; cook 1 minute. Toss sauce with greens; place on plates. Top with scallops and chopped parsley, and serve with whole wheat couscous (to make couscous, follow package directions).

Chef’s note: Nice and light and full of flavor. My scallops didn’t brown like I wanted them to, but it may have been because I used extra zest, which released more liquid. Still great!

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