Friday, June 11, 2010

Pan-Seared Scallops with Cilantro-Celery Crema over Guacamole Salad

I LOVE Ina Garten's Guacamole Salad.  But, with a household of only two, I'm stuck trying to figure out what to do with the leftovers.  They make for some seriously amazing omelets.  But tonight, I was aching to try a new scallop recipe - so I decided to combine the two.  The result was a resounding success!  Absolutely company worthy - and an amazing way to use up leftovers.  Since Hunter isn't a fan of scallops, I actually made this recipe with half scallops and half shrimp.  Tilapia would work equally as well.  I was proud to see that Hunter enjoyed the scallops nearly as much as he liked his shrimp.  This is a wonderfully quick and easy meal - enjoy!
Pan-Seared Scallops with Cilantro-Celery Crema over Guacamole Salad
Serves 4

1/3 cup fat-free mayonnaise
1/4 cup minced celery
1/4 cup minced fresh cilantro
1 garlic clove, minced
1 fresh lime, juiced
1 tablespoon fresh lime zest
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil
Cooking spray
1 1/2 pounds sea scallops
1/2 cup Italian-seasoned breadcrumbs
1/2 cup egg substitute (such as Egg Beaters)
2 cups brown rice, cooked
2 cups arugula
1 cup leftover Guacamole Salad

1.  Combine first 9 ingredients in a small bowl.

2.  Heat a large nonstick skillet coated with cooking spray over medium-high heat. Dredge the scallops in egg substitute and then in breadcrumbs. Add scallops to pan, and cook 4 minutes. Turn scallops, and cook 3 minutes or until done.

3.  Divide among 4 plates, placing brown rice on top of a bed of arugula.  Top with scallops and leftover Guacamole Salad.  Top with mayonnaise mixture.

1 comment:

  1. I now have a stack of things from you that I have to make. This will be first though. Unfortunately, my nephew ensures there is never any guacamole salad leftover whenever I make it. I will have to hide some! You have also inspired me to be more creative when it comes to leftovers. A talent I have not developed to date.

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