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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

241 calories; 11 g total fat; 3 g saturated fat; 79 mg cholesterol; 598 mg sodium. 10 g carbohydrates; 3 g fiber; 25 g protein; 972 IU vitamin a; 48 mg vitamin c; 165 mcg folate; 111 mg calcium; 2 mg iron;

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