Sautéed Scallops with Meyer Lemon Relish

Ingredients

• 2 Meyer lemons, quartered and seeded
• 1 shallot, coarsely chopped
• 2 Tbs. fresh flat-leaf parsley leaves
• 1 tsp. sugar
• 1 tsp. coriander seeds
• 1 tsp. white balsamic vinegar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground white pepper
• 1 cup fresh Meyer lemon juice
• 3 Tbs. fresh lime juice
• 1 Tbs. minced shallot
• 1 Tbs. canola oil
• Salt and freshly ground white pepper, to taste
• 16 sea scallops
• 1 Tbs. canola oil
• 1/4 cup dry white wine
• 2 Tbs. chicken stock
• 1 tsp. white balsamic vinegar
• 1 tsp. salt
• 1 tsp. freshly ground white pepper
• 4 cups baby spinach
• Meyer lemon slices for garnish

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Sugar	1 tbsp (12.5g) granulated	49
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Shallot	1 tbsp minced (10g)	7
Spinach	1 cup raw (30g)	7
White Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.