Pepper and Coriander Scallop Skewers with Tarragon Salad

Ingredients for Pepper and Coriander Scallop Skewers with Tarragon Salad

• Vegetable oil cooking spray

• 2 tablespoons orange juice

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon salt

• 1 head Boston (or bibb) lettuce, chopped

• 2 tangerines, sectioned

• 1 cucumber, peeled and thinly sliced

• 30g chopped fresh tarragon

• 2 tablespoons plain flour

• 2 tablespoons crushed coriander seeds

• 1 tablespoon coarsely crushed black peppercorns

• 675g sea scallops

• 1 egg white

How to make Pepper and Coriander Scallop Skewers with Tarragon Salad

Coat grill with cooking spray; heat on high. Whisk juice, oil and 1/2 teaspoons of the salt in a bowl; set aside. Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside. Mix flour, coriander and peppercorns on foil. Sprinkle scallops with remaining 1/2 teaspoons salt; dip in egg white. Press scallops into peppercorn mixture; slide lengthwise onto skewers. Grill scallops, turning occasionally, until no longer translucent, about 7 minutes. Remove from skewers. Toss salad greens with dressing and arrange on 4 plates; top with scallops.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.