- Grill Pan: Ideal for searing scallops and even heat distribution during grilling.
- Skewer Sticks (Bamboo or Metal): Essential for assembling skewers with seafood and vegetables.
- Cutting Board: Useful for preparing ingredients without cross-contaminating food surfaces.
- Food Processor (optional): Can be used to chop herbs if the recipe requires finely chopped coriander or tarragon.
- Mixing Bowls: Various sizes helpful for mixing salad greens and preparing marinades separately from raw ingredients.
- Spatula (non-metal): Useful for flipping scallops on the grill without scratching a metal pan.
- Measuring Cups and Spoons: For accurate measurements of ingredients in dressings or marinades.
- Oven Mitts: Necessary for handling hot pans during cooking processes that involve an oven.
- Salad Spinner (optional): Useful for preparing fresh, dry lettuce and other salad greens by removing excess water.
Vegetable oil cooking spray
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 head Boston (or bibb) lettuce, chopped
2 tangerines, sectioned
1 cucumber, peeled and thinly sliced
1/4 cup chopped fresh tarragon
2 tablespoon all-purpose flour
2 tablespoon crushed coriander seeds
1 tablespoon coarsely crushed black peppercorns
1 1/2 pounds sea scallops
1 egg white
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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