So Owen and I tried this recipe the other night, and it was pretty tasty. Be careful of the oranges you pick at the grocery store. Make sure they are nice and juicy. We added mango as well. It was good, but I enjoy straight-up seared scallops better.
INGREDIENTS
2 tablespoons olive oil
1 bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
1/2 tablespoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
1 bell pepper, thinly sliced
4 green onions, thinly sliced
1 clove garlic, minced
1 pound scallops
1/2 tablespoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
4 large oranges, peeled and segmented
1 tablespoon chopped fresh cilantro
DIRECTIONS
In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
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