Easy Seared Scallops

7.02.2015

A great summer dinner that is one of my go-tos is a nice seared scallop. It’s a light and refreshing meal and pair it with a nice aioli or drizzle lemon juice on top and you’re good to go. This yummy recipe is something I combined with a couple different recipes from Weight Watchers. I love finding new ways to cook the same ingredients and this was a fun one to attempt.


The original scallop recipe is from Weight Watchers and you can find it here. I love the ginger aioli that goes on top because the Sriracha mixed with ginger gives it a punch of flavor. The original recipe calls for it to be placed on a cabbage slaw but I decided to take some liberties and created a creamy cilantro slaw instead. You can find the slaw recipe from WW here.


Ingredients:
Aioli:
2 tbsp reduced calorie mayonaise
1 1/2 tsp Sriracha sauce (to taste)
1/2 tsp sesame oil
1/2 tsp fresh ginger, minced
1/4 tsp garlic, minced
1/4 tsp rice wine vinegar

1 lb fresh uncooked scallops
1/4 tsp salt
Cooking spray

Directions:
  1. On medium-high heat, spray skillet or large pan with cooking spray. Season scallops with salt and place in pan to sear, flipping every few minutes until cooked through.
  2. Serve scallops over slaw mixture and topped with spicy ginger aioli.
Slaw:
1 cup Shredded green cabbage
1/4 cup minced shallot
1 tbsp cilantro, minced
1 tbsp reduced calorie mayonaise (or greek yogurt)
1 tbsp dijon mustard
1/4 tsp apple cider vinegar
1/8 tsp sugar

Slaw Directions:
  1. In a small bowl combine green cabbage, shallot, and cilantro. In a separate bowl whisk together mayonnaise, dijon, vinegar, and sugar; pour over cabbage mixture and toss to combine. *Optional: place in fridge for a few minutes to chill.
  2. When ready to serve, place a few spoonfuls on a large plate and place scallops on top with a dollop of ginger aioli.


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