Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing Recipe
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Servings Prep Time
5servings 0:20minutes
Cook Time
0:15minutes
Servings Prep Time
5servings 0:20minutes
Cook Time
0:15minutes
Ingredients
  • 2tablespoons nonfat Greek yogurt
  • 2tablespoons tangerine OR orange juice
  • 1/2teaspoon freshly grated tangerine OR orange peel
  • Pinch cayenne pepper
  • 1-1/2teaspoons Mazola® Corn Oil
  • 1cup shredded carrots
  • 3/4cup thinly sliced red onion
  • 1pound finely shredded Brussels sprouts (use shredding attachment on food processor)
  • 1/8teaspoon sea salt
  • 1/8teaspoon black medium grind pepper
  • 1tablespoon tangerine OR orange juice
  • 1teaspoon Dijon mustard
  • 1pound dry packed sea scallops
  • 1tablespoon smoked paprika
  • 2teaspoons Mazola® Corn Oil
Instructions
  1. Step 1) Combine yogurt, 2 tablespoons juice, peel and cayenne pepper in a small bowl. Refrigerate until ready to serve.
  2. Step 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. Step 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. Step 4) Dollop with tangerine dressing and serve immediately.