- 300g PotatoesNew, Peeled & Diced
- 4 LimeJuice Of
- 1 Lemon Juice
- 50ml Vegetable Stock
- 2 Crushed Garlic
- 2 Jalapeno ChilliDeseeded & Finely Chopped
- 1 tsp 0% Cal Sweetener
- 20 ScallopsCleaned & Rinsed
- 8 Spring OnionsCut into 2cm Lengths
- 1/2 CucumberFinely Diced
- 1 Red Bell PepperDeseeded & Finely Chopped
- 1 Yellow Bell PepperDeseeded & Finely Chopped
A touch of indulgence with this Syn Free Pan-seared Scallop Salad. The soft fleshy texture and taste of the sea, all syn free, a feel of opulence any night of the week. Put with a fresh light salad perfect.
Place potatoes in a large pan of lightly salted water, boil for 8-10 minutes or until tender. Remove from the heat drain thoroughly set aside.
Place the lime juice and lemon juice in a food processor with the stock, garlic, chillies, sweetener and chopped coriander. Process until fairly smooth then transfer to a bowl.
Spray a large non-stick pan with low calorie spray and place over high heat. Add the drained potatoes and stir-fry for 4-5 minutes or until lightly browned. Transfer to a wide bowl, cover and keep warm.
Spray a griddle calorie spray and place over a high heat. Add the scallops and cook for 1-2 minutes on each side or until they are just cooked through ( They do not take long to cook, if the scallops are of equal size that will help, if you over cook them they will go rubbery! )
Add the lime juice mixture, toss to mix well and serve and enjoy.