INGREDIENTS:
- 1 large head radicchio, quartered lengthwise, root intact
- 1 red onion, sliced crosswise into 1/2-inch-thick rounds
- Olive oil cooking spray
- Sea salt and fresh ground black pepper, to taste
- 2 tsp unseasoned rice vinegar or apple cider vinegar
- 16 large sea scallops (about 1 lb), patted dry
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 2 tsp tapioca flour
- 1/4 cup low-sodium chicken broth
- 1 1/2 tbsp low-sodium soy sauce
- 1 tbsp dry sherry, optional
- 1 tbsp minced fresh ginger
- 2 tsp sesame oil
- 1 tsp raw honey
- 3 green onions, thinly sliced
INSTRUCTIONS:
- Heat a grill pan on medium. Mist radicchio and red onion with cooking spray and sprinkle with salt and pepper. Add to grill and cook, turning once, until tender and lightly charred, 5 to 8 minutes. Transfer to a large bowl and drizzle with vinegar. Cover to keep warm and set aside.
- Meanwhile, mist scallops with cooking spray. In a small bowl, combine sesame seeds and tapioca. Press scallops into mixture, turning to coat. Heat a large nonstick skillet on medium and mist with cooking spray. Working in batches, add scallops and cook, turning once, until golden and crispy on the outside and opaque throughout, about 6 minutes.
- Meanwhile, in a small saucepan, combine broth, soy sauce, sherry (if desired), ginger, oil and honey. Bring to a boil. Remove from heat and stir in green onions. Divide scallops, radicchio and onion among serving plates. Spoon sauce overtop of scallops.
Nutrients per serving (4 scallops and 1/4 of vegetables): Calories: 207, Total Fat: 7 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 22 g, Sodium: 398 mg, Cholesterol: 37 mg
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