Serve this refreshing hors d'oeuvre in individual serving dishes. Very small appetizer bowls or porcelain Chinese soup spoons are ideal. Use a large pot for blanching scallops to ensure that the water remains at the boiling point and the scallops get cooked through in the shortest amount of time.
- Portion size 8 servings
- Credits : CanadianLiving Magazine: January 2003
Ingredients
Method
In large saucepan of boiling water, cook scallops just until firm, about 1 minute; drain. Transfer to bowl and toss with oil; let cool. Drain. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Stir in juice, salt and pepper flakes. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 3 hours.)
Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons.
Nutritional facts <b>Per serving:</b> about
- Sodium 191 mg
- Protein 5 g
- Calories 44.0
- Total fat 2 g
- Cholesterol 9 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 17.0
