Savory scallops infused with olive oil, espresso powder, and the natural goodness of Truvia® natural sweetener are quickly grilled until tender and moist then presented over a bed of baby arugula. A final drizzle of the citrus chipotle BBQ sauce adds zesty sugar-free sweetness to the entire dish.
Yield: 4 servings; extra BBQ sauce
Ingredients
Ingredients
Grilled Scallops12 large sea scallops (called u-10’s)
3 Tbsp olive oil
Zest of one lemon
Juice of one lemon
Fresh pink peppercorn, in a mill
1 tsp ground espresso
2½ tsp Truvia
® natural sweetener spoonable*
8 ounces of baby arugula (or baby spinach)
* or 3 packets Truvia
® natural sweetener
BBQ Sauce2 Tbsp canola oil
2 shallots
4 cloves garlic, coarsely chopped
1 Tbsp mustard seeds, toasted
1 Tbsp fennel seeds, toasted
⅔ cup Dijon mustard
2 cups ketchup
¼ cup ancho chili powder
2 Tbsp paprika
1 large or 2 small oranges, zested and juiced
2 canned chipotle chiles in adobo, chopped
⅔ cup cider vinegar
2 Tbsp Worcestershire sauce
¼ cup Truvia
® natural sweetener spoonable*
⅓ to ⅔ cup water (add as needed to desired consistency)
Kosher salt to taste
* or 14 packets Truvia
® natural sweetener
Note: This recipe makes a large batch of barbeque sauce. Make a half batch for a single meal, or make the whole batch and try it out on other grilled meals.
Instructions
Instructions
Rinse the scallops, remove the "beard" from each, and pat dry with paper towel.
Mix the marinade and coat the scallops well.
Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.
Directions for AssemblyDress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad.
Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.
BBQ SauceHeat the oil on medium-high heat in a 4-quart, heavy bottom sauce pan.
Add the seeds, shallot and garlic and cook for about two minutes.
Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes.
Let cool and blend well in a blender.
Store refrigerated.
Nutrition Facts per serving (3 scallops, 3 Tbsp BBQ sauce and 2 oz baby arugula each)
Nutrition Facts per serving (3 scallops, 3 Tbsp BBQ sauce and 2 oz baby arugula each)
Calories 280; Total Fat, 14g; Saturated Fat, 1.5g; Trans Fat, 0g; Cholesterol, 45mg; Sodium, 510mg; Total Carbohydrate, 20g; Dietary Fiber, 3g; Sugars, 4g; Erythritol, 5g; Protein, 26g; Vitamin A, 100% DV; Vitamin C, 60% DV; Calcium, 10% DV; Iron, 20% DV
