Spring Veggies and Scallops
Recipe from Better Homes and Gardens

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


Spring Veggies and Scallops

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Servings: 2 main-dish servings
Prep Time: 20 mins
Total Time: 1 hr 24 mins
Related Categories: Low Calorie, Low Carb, Low Fat, Sauteed Scallops, Scallops
 
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Ingredients
  • 1/2  pound
    fresh asparagus spears, ends trimmed and cut into 2-inch pieces
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  • 1  cup
    sugar snap pea pods
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  • 1  teaspoon
    cooking oil
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  • 1/2  pound
    fresh sea scallops
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  • 1/4  cup
    light dairy sour cream
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  • 1/2  teaspoon
    finely shredded lime peel
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  • 2  teaspoons
    lime juice
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  • 1/8  teaspoon
    ground red pepper
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  • 2  teaspoons
    salmon roe or red caviar
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  • 6 
    Bibb lettuce leaves
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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.
Nutrition information
Calories 241, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 79 mg, Sodium 598 mg, Carbohydrate 10 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 82%, Calcium 11%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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