Spring Veggies and Scallops

Creamy-lime dressing tops this make-ahead dish that's elegant enough for entertaining.

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  • Makes: 2 servings
  • Makes: 2 main dish servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Cook: 4 mins

Spring Veggies and Scallops

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Directions

  1. Bring a small amount of water and 1/4 teaspoon salt to boiling in a large saucepan. Add asparagus and pea pods. Cook, uncovered, for 2 to 3 minutes or until just crisp-tender. Drain vegetables. Rinse in cold water; drain again. Cover and chill for 1 hour or until serving time.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Cook scallops in hot oil for 2 to 3 minutes or until just opaque, turning once. Remove scallops from skillet; cover and chill for 1 hour or until serving time.
  3. Combine sour cream, lime peel, lime juice, ground red pepper, and 1 teaspoon of the roe or caviar in a small bowl. Cover and chill 1 hour or until serving time.
  4. Divide lettuce leaves between two dinner plates. Arrange chilled scallops and vegetables on lettuce leaves. Spoon sour cream mixture onto scallops and vegetables; sprinkle with remaining roe or caviar. Makes 2 main-dish servings.
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Nutrition Facts (Spring Veggies and Scallops)

  • Per serving:
  • 241 kcal ,
  • 11 g fat
  • (3 g sat. fat ,
  • 79 mg chol. ,
  • 598 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 25 g pro.
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