Skip to content

Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

Delicious Smoky Sauteed Scallops on Wilted Brussels Sprouts Slaw with Tangerine Dressing

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 5 Servings

Ingredients

  • 2 tbsp. nonfat Greek yogurt
  • 2 tbsp. tangerine OR orange juice
  • ½ tsp. freshly grated tangerine OR orange peel
  • pinch Cayenne Pepper
  • 1-½ tsp. Mazola® Corn Oil
  • 1 c. shredded carrots
  • ¾ c. thinly sliced red onion
  • 1 lb. finely shredded Brussels sprouts (use shredding attachment on food processor)
  • 18 tsp. Fine Mediterranean Sea Salt
  • 18 tsp. Medium Grind Black Pepper
  • 1 tbsp. tangerine OR orange juice
  • 1 tsp. Dijon mustard
  • 1 lb. dry packed sea scallops
  • 1 tbsp. Smoked Paprika
  • 2 tsp. Mazola® Corn Oil

Directions

  1. Combine yogurt, 2 tablespoons juice, peel and cayenne pepper in a small bowl. Refrigerate until ready to serve.
  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. 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. Dollop with tangerine dressing and serve immediately.