Pan-fried Scallops and Orange-Jalapeño Coleslaw
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 23 G., saturated fats 2 G., proteins 35 G., carbohydrates 29 G., fiber 6 G., cholesterol 65 mg, sodium 979 mg, sugar 15 G.
Calories 450, total fat 23 G., saturated fats 2 G., proteins 35 G., carbohydrates 29 G., fiber 6 G., cholesterol 65 mg, sodium 979 mg, sugar 15 G.
Scallops cook quickly and are perfect for both a quick weeknight dinner and a special occasion. But the real star of this dish is the juicy coleslaw with refreshing citrus and zesty chili. It perfectly complements the seafood.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g large sea scallops (about 24 pcs.)
- 1/4 cup vegetable oil
- 2.5 tsp ground coriander
- 3 large Navelin oranges
- 1 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce
- Half a head of Chinese cabbage, shredded
- 1 bunch of cilantro, leaves coarsely chopped
- Half a small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 0.5 cup chopped unsalted roasted peanuts
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Recipes with similar ingredients: scallops, Oranges, jalapeno pepper, lime juice, coriander, Chinese cabbage (Napa), Peanut
Cooking the dish according to the recipe:
- Place the scallops on a plate lined with paper towels and pat dry thoroughly. Transfer to a medium bowl and add 1 tablespoon of vegetable oil and 1.5 teaspoons of coriander; season with salt and pepper. Mix well.
- Using a sharp knife, peel the oranges. Holding the orange over a bowl, cut between the membranes and release the segments, allowing them to fall into the bowl. Transfer the orange segments to a large bowl.
- Refueling:
Combine 1 tablespoon of orange juice in a small bowl with the lime juice, fish sauce, the remaining 1 teaspoon of cilantro, 2 tablespoons of vegetable oil, and 1/2 teaspoon each of salt and black pepper. Stir and set aside. Place the cabbage, cilantro, red onion, jalapeño, and peanuts in a large bowl with the oranges and set aside. - In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the scallops, spreading them out in an even layer. Cook until golden brown on the bottom, about 3 minutes.
- Turn the scallops over and cook until opaque, about 2 minutes more.
- Add the dressing to the kale and orange salad and toss well; season with salt and pepper to taste. Divide the salad among plates and top with the scallops.
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