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Send a Meal Blog

Friday, April 20 2018

Boost your heart ealth with the omega-3 fatty acids found in fish. They have been proven to reduce stress, anxiety, and fatigue. Who couldn't use a dose of that? Our delicious seafood meals make it easy to incorporate fish into your family meals.

INGREDIENTS
1 1/2 - pounds fresh or frozen sea scallops
1 - red grapefruit
1 - navel orange
1 - cup dry white wine
3 - tablespoons lemon juice
2 - small shallots, thinly sliced
1/2 - teaspoon salt
1/2 - teaspoon freshly ground black pepper
1 1/2- tablespoons olive oil
3 - ounces thinly sliced prosciutto
6 - tablespoons butter, cubed and softened
5 - cups packed shredded napa cabbage
3 - radishes, thinly sliced


DIRECTIONS
Thaw scallops, if frozen. Peel grapefruit, removing white part of rind. Section fruit, reserving juice. Squeeze membranes to collect additional juice. Repeat with orange.


In a small saucepan combine reserved citrus juices, the wine, and lemon juice. Bring to boiling; reduce heat. Boil gently, uncovered,15 minutes or until reduced to about 1/3 cup. Stir in shallots; remove from heat.


Meanwhile, rinse scallops; pat dry. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add prosciutto, half at a time; cook 3 minutes or until browned and crisp, turning occasionally. Drain on paper towels. Coarsely crumble prosciutto.
In the same skillet heat about 1 Tbsp. of the butter over medium-high heat until very hot but not brown. Working in batches, add scallops; cook 2 minutes or until golden and opaque, turning once. Remove and keep warm.


For slaw, in the skillet cook and stir cabbage just until beginning to soften. Add radishes; cook and stir just until warmed. Stir in citrus sections. Using a slotted spoon, divide slaw among serving plates. For sauce, transfer any liquid remaining in skillet to a small saucepan. Add shallot mixture to liquid. Bring to boiling; remove from heat. Stir in the remaining 5 Tbsp. butter just until melted. Arrange scallops on slaw; top with sauce and prosciutto.


NUTRITION FACTS (Seared Scallops with Citrus Beurre Blanc and Warm Slaw)
Per serving: 515 kcal , 26 g fat (13 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 109 mg chol. , 1143 mg sodium , 22 g carb. , 3 g fiber , 10 g sugar , 38 g pro.

Posted by: AT 11:12 am   |  Permalink   |  0 Comments  |  Email
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