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.
For substitution I used oranges for tangerines (as they're not in season). And wow - the marinade was absolutely fantastic. However I was disappointed that the tangyness and the freshness was overpowered almost completely by the snowpeas and the carrots, as happened with the scallops as well. I mopped up the sauce though with a piece of bread (Finnish rieska - recepie #81854 - this is what I call fusion cooking!) and it was delicious. I also found that it's quite easy to prepare ahead - let the carrots marinate in the sauce, and when you're ready put rest of the incredients together.
We loved this recipe. I used shrimp instead of scallops, added garlic and subbed red and yellow bell peppers for the snow peas. Great way to use those seasonal Clementines.
we found the sauce to be very thick and it coated the pasta well. i had to add more orange juice to the mixture and some hot water to thin it out a bit.nice taste with the tangerine zest and juice.