Chef Walter's Pan Seared Citrus Diver Scallops
Deborah Heart and Lung is committed to making you heart healthy. Today, Chef Walter Staib of City Tavern shows us a low-sodium recipe for Pan Seared Citrus Diver Scallops.
Citrus Marinated Pan Seared Scallops
Serves 4
Juice of 1 lemon, 1 lime & 1 orange
16 U-10 sea scallops (this means 10 scallops per pound)
2 tablespoons extra virgin olive oil
1. In a glass mixing bowl, combine the citrus juice.
2. Place the scallops in the marinade and toss gently to coat all sides of the scallops.
3. Allow to marinate for 10-15 minutes.
4. In a medium skillet over high heat warm the oil.
5. Place the scallop in the pan & seared for about 1-1 ½ minutes per side.
Spaghetti Squash
Serves 4
1 whole spaghetti squash
2 tablespoons Extra Virgin Olive Oil
1. Prepare the Spaghetti Squash: Cut the spaghetti squash in half and remove the seeds.
2. Place in 375°F oven, first on one side, then on the other, just until the squash are somewhat browned on each side – about 5 minutes per side.
3. Remove from the oven and wrap each half in foil.
4. Return the wrapped squash to the oven and roast another 30-40 minutes (time will vary, depending on size) until the membranes break down and the squash looks stringy like spaghetti.
5. Remove from heat and scrape the squash into a bowl using a fork. Stir together with olive oil.
6. Reserve
Yellow & Red Tomato Fresco
Serves 4
1 vine-ripened tomato, seeded and diced into 1/4 inch cubes
1 yellow tomato, seeded and diced into 1/4 inch cubes
½ small red onion, peeled and finely chopped
About 1/4 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/4 cup red wine or balsamic vinegar
1/4 cup extra virgin olive oil
Freshly ground black pepper
1. In a medium mixing bowl, combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar and oil to coat, and season with pepper.
For additional information, visit: www.citytavern.com, www.deborah.org.
