Seared Scallops With Blood Orange, Mint And Feta Salsa

Name: Seared Scallops With Blood Orange, Mint And Feta Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 blood oranges, peeled, sectioned and cut into 1/4 inch pieces; 28 grams butter; 1 teaspoons minced Serano chili; 59 milliliters crumbled feta; 118 milliliters torn mint leaves; 2 Navel oranges, blood oranges, peeled, sectioned and cut into 1/4 inch pieces; 2 Tbsps olive oil; 59 milliliters diced onion; 8 Sea scallops, dried and seasoned with salt and pepper

Seared Scallops With Blood Orange, Mint And Feta Salsa might be just the Mexican recipe you are searching for. This recipe serves 2. Watching your figure? This gluten free, primal, and vegetarian recipe has 366 calories, 5g of protein, and 30g of fat per serving. If you have blood oranges, sea scallops, serano chili, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

blood oranges, peeled, sectioned and cut into 1/4 inch pieces 28grams

butter 1teaspoons

minced Serano chili 59milliliters

crumbled feta 118milliliters

torn mint leaves 2

Navel oranges, blood oranges, peeled, sectioned and cut into 1/4 inch pieces 2Tbsps

olive oil 59milliliters

diced onion 8

Sea scallops, dried and seasoned with salt and pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.