Lemons and limes often go hand in hand, so that’s why I’m featuring the two as back-to-back Healthy Ingredients of the Week. Like their fellow citrus fruits, limes are an excellent source of Vitamin C and a great way to add a low-calorie burst of flavor to both sweet and savory dishes.
Sea Scallop Salad with Honey-Lime Dressing
⅓ cup fresh-squeezed lime juice (2 to 3 limes)
3-4 teaspoons honey, or to taste
1 tablespoon white wine or rice vinegar
Seared Sea Scallops
1 tablespoon grapeseed or peanut oil
1 ½ to 2 pounds sea scallops, patted dry
1 package mixed greens
2 handfuls chopped vegetables, such as orange bell peppers and jicama
- To make dressing: Whisk together lime juice, honey, and vinegar until honey is completely incorporated. Taste and adjust accordingly. Set aside.
- To make scallops: Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add a few scallops to skillet, being careful not to crowd pan. Cook 2 to 4 minutes per side until golden brown on outside and scallops can be turned easily.
- Turn and cook just until opaque throughout. Transfer to a plate; repeat with remaining scallops.
- To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top. Serves 4-6.
Recipe adapted from About.com
Mango-Lime Ricotta Parfaits
2 ripe mangoes, peeled, pitted, and cubed
1 tablespoon sugar
½ teaspoon grated lime zest, plus 1 tablespoon fresh lime juice
1 ½ cups part-skim ricotta cheese
- In a bowl, toss together mangoes, sugar, and lime zest and juice. Let stand 20 minutes.
- Top ricotta with mango mixture, and serve. Serves 4.
Recipe from Martha Stewart