Scallops:
\n1 1\/2 lb. large sea scallops, cut in half horizontally
\n1\/4 tsp. salt
\n1\/4 tsp. black pepper<\/p>\n
Glaze:
\n1\/4 C. fresh lime juice
\n1\/4 C. fresh orange juice
\n2 T. fresh lemon juice
\n1 T. grated peeled fresh ginger
\n2 T. honey
\n1 tsp. olive oil
\n1\/4 tsp. ground red pepper
\n1 garlic clove, crushed
\n1\/2 C. chopped green onions
\n1\/4 C. finely chopped fresh cilantro<\/p>\n
Salsa:
\n1\/2 C. chopped seeded plum tomato
\n1\/2 C. diced peeled avocado
\n1\/4 C. finely chopped red onion
\n1 T. finely chopped fresh cilantro
\n1 T. chopped jalapeo pepper
\n1 T. fresh lime juice
\n1\/2 tsp. olive oil
\n1\/8 tsp. salt
\n1\/8 tsp. black pepper
\n1 garlic clove, crushed
\n8 Bibb lettuce leaves (optional)<\/p>\n
To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1\/4 C. cilantro. Toss well. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.<\/p>\n
Yield: 4 servings
\nCalories: 262
\nFat: 6.1g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
Scallops: 1 1\/2 lb. large sea scallops, cut in half horizontally 1\/4 tsp. salt 1\/4 tsp. black pepper Glaze: 1\/4 C. fresh lime juice 1\/4 C. fresh orange juice 2 T. fresh lemon juice 1 T. grated peeled fresh ginger 2 T. honey 1 tsp. olive oil 1\/4 tsp. ground red pepper 1 garlic clove, crushed 1\/2 C. chopped green onions 1\/4 C. finely chopped fresh cilantro Salsa: 1\/2 C. chopped seeded plum tomato 1\/2 C. diced peeled avocado 1\/4…<\/p>\n