Recipes

Scallops and Veggies

Ingredients:

½ lb fresh asparagus spears, ends trimmed & cut into 2 inch pieces
1 cup sugar snap pea pods
1 tsp. cooking oil
½ lb Comeau’s frozen IQF scallops
¼ cup light dairy sour cream
½ tsp. finely shredded lime peel
2 tsp. lime juice
1/8 tsp. ground red peppers
2 tsp. salmon roe or red caviar
6 Bibb lettuce leaves

Directions:

Bring a small amount of water and ¼ tsp. salt to boiling in a large saucepan. Add asparagus and pea pods. Cook uncovered for 2-3 minutes or till crisp-tender. Drain veggies rinse in cold water: drain again cover-chill for 1 hour or till serving time.

Heat oil in a medium nonstick skillet over medium-high heat. Cook scallops in hot oil for 2 to 3 minutes or till just opaque, turning once. Remove scallops from skillet: cover and chill for 1 hour or till serving time.

Combine sour cream, lime peel, lime juice, ground red pepper, and 1 tsp. of the roe or caviar in a small bowl. Cover and chill 1 hour or till serving time.

Divide lettuce leaves between two plates. Arrange chilled scallops and vegetables on lettuce leaves. Spoon sour cream mixture onto scallops and vegetables; sprinkle with remaining roe or caviar.
2 main-dish servings