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Ingredientes
- 1/2 lb Baby scallops
- 1/4 c. Lemon juice
- 1/4 c. Orange juice
- 1/4 c. Julienned prosciutto - (2 ounce)
- 1 Tbsp. Chopped shallots
- 1/2 c. Small-diced cantaloupe
- 1 Tbsp. Minced fresh mint
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Arugula leaves
- 1 Tbsp. Minced orange zest
Direcciones
- Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and chill for 4 hrs, stirring occasionally. Drain the excess juice. Add in to the bowl the prosciutto, shallots, melon, mint, extra virgin olive oil, salt and pepper. Toss and adjust the seasonings.
- Place the arugula on two salad plates and top with the finished product. Garnish with minced orange zest.
- This recipe yields 4 appetizer or possibly 2 entree salad servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 11 | 13% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 107mg | 4% |
| Potassium 406mg | 12% |
| Total Carbs 6.17g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.43g | 2% |
| Protein 12.62g | 20% |
