Nothing wakes up those taste buds like citrus. Here is a recipe with a twist. A twist of tangerine zest and fresh squeezed tangerine juice. This will keep them coming back for more. Recipe was adapted from Prevention Magazine.
- 1⁄4 cup fresh squeezed tangerine juice
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons peanut butter
- 2 tablespoons toasted sesame oil
- 2 teaspoons finely grated fresh ginger, peeled
- 2 teaspoons fresh tangerine zest, finely grated
- 1⁄4 teaspoon ground red pepper
- 1 cup snow peas
- 2 carrots, cut into matchstick pieces
- 10 ounces whole wheat spaghetti, cooked as per package directions
- 1 lb sea scallops, rinsed and dried well on paper towels
- 1⁄8 teaspoon salt
- 1 tablespoon olive oil
- 3 green onions, cut into thin diagonal slices
- In a large bowl, combine the tangerine juice, soy sauce, peanut butter, toasted seasame oil, ginger, tangerine zest and half the pepper.
- Place the peas in a steamer basket and over 1 inch of bowling water cook 1 minute.
- Remove peas and rinse immediately under cold water; set aside and allow to drain.
- Toss the cooked spaghetti with the tangerine mixture, peas and carrots; set aside.
- Season the scallops with salt and remaining red pepper.
- Heat olive oil in a large skillet over high heat.
- Cook the scallops in batches, without touching each other for 3 to 4 minutes per side or until golden brown and cooked through.
- Divide the pasta onto serving plates, top with scallops and sprinkle with cut scallions.
- Serve immediately.