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Margarita Scallop Salad Recipe

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This recipe for Margarita Scallop Salad is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp fresh lime juice (divided)
2 tsp minced fresh parsley
1 tsp minced dried basil
1 lb. sea scallops
1/4 c. fat-free, reduced sodium chicken/vegetable broth
2 tbsp olive oil
1/4 c. fresh orange juice
1 tbsp tequila
1/4 tsp freshly ground black pepper
1 1/2 c. cherry tomatoes, halved
1/2 sweet onion, halved and thinly sliced
1 c. thinly sliced cucumber
1 1/2 c. frozen corn kernels, thawed
2 c. mixed baby salad greens or mixed torn greens
Directions:
Directions:
-Combine 2 tablespoons of lime juice, parsley and basil in medium bowl. Add scallops, tossing to coat. Let stand at room temperature 10 minutes.
-Combine broth, oil, orange juice, tequila, salt, pepper and remaining 1 tablespoon lime juice in a large bowl. Add tomatoes, onion, cucumber and corn, tossing to coat.
-Preheat grill. Spray rack, off grill, with vegetable oil spray.
-Thread scallops onto 8 skewers. Place skewers on rack and grill until scallops are just opaque, 2 to 3 minutes. Turn and grill second side until opaque, 2 to 3 minutes.
-Spread salad greens on platter and top with tomato mixture and scallops. Serve warm or at room temperature.
Personal Notes:
Personal Notes:
Great summer dish for that outdoor party!

 

 

 

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