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Citrus Scallops I
Ingredients
  • 45 m 4 servings 264 cals
  • 2 tablespoons olive oil
  • Bertolli Extra Virgin Olive Oil, 25.5 oz
  • 1 red bell pepper, thinly sliced
  • 4 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 pound scallops
  • ½ tablespoon salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 4 large oranges, peeled and segmented
  • 1 tablespoon chopped fresh cilantro
Steps
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