Recipes
Grilled Scallops with Endive, Carrot & Pea Salad
Cooking Times
Ingredients
- 1 lb. scallops
- 1 cup Cal-Organic Shredded Carrots
- 1 head Belgian endive
- 1/2 cup olive oil
- 2 oz. lime juice
- 2 tbsp. rice wine vinegar
- 1 tbsp. olive oil
- 2 tsp. agave nectar
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 1 cup blanched peas
- 4 tbsp. pea shoots
- to taste kosher salt
- to taste black pepper
Directions
- Preheat grill on high. Cut endive into 1-inch pieces.
- Place the scallops in a resealable plastic bag with olive oil, lime juice, salt, and pepper. Seal and set aside to marinate for at least 10 minutes.
- Whisk together the vinegar, olive oil, agave, sesame oil, and soy sauce in a small bowl.
- Combine the carrots, peas, endive, and pea shoots in a large bowl. Pour the dressing over the salad and toss gently to combine. Set aside.
- Remove the scallops from the marinade and place on the hot grill. Cook, completely undisturbed, for 3 minutes. Carefully turn them over and cook, undisturbed, another 2 – 3 minutes. Remove the cooked scallops from the heat.
- Divide the salad and scallops equally between serving plates and serve.
Recipe and image from our e-book Summer Salads & Backyard BBQ
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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