Seared Scallops
The unexpected combination of seared scallops paired with tart grapefruit and a hint of ginger creates an elegant and summery entrée. Photos courtesy of McCormick.




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July 2008

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Recipes: Citrus Salmon with Orange Relish And Seared Scallops With Red Grapefruit-Avocado Salad


Thyme is one of the Seven Super Spices, which all have high levels of antioxidants. For a sore throat, you can make your own thyme-based remedy by steeping one tablespoon fresh thyme in one cup hot water. Strain it and add lemon and/or honey to taste. This quick beverage will give you 407 ORAC in just a few gulps. Thyme also makes an excellent herbed butter or a “crust” on a cream cheese log. Try combining it with other herbs to get even more antioxidants; hold your own mini-tasting party to see which combinations you like best. Click here to read about all the Super Spices.


Citrus Salmon with Orange Relish

Fresh oranges and ground ginger pair to make a bold and nutrient-packed accompaniment to rich salmon fillets. Serve the antioxidant-rich relish with any kind of fish, or with shrimp or scallops.

Serves 4.


Citrus Salmon

  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons thyme leaves, divided
  • 4 salmon fillets (about 1 pound)
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

Citrus Salmon

Orange Relish

  • 1/2 teaspoon grated orange peel
  • 2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon honey
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon ground ginger


  1. For the salmon, mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes, or longer for extra flavor.
  2. For the Relish, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve.
  3. When ready to cook salmon, preheat oven to 400°F.
  4. Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with paprika mixture. Place salmon on foil-lined baking pan.
  5. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve salmon with orange relish.


Seared Scallops With Red Grapefruit-Avocado Salad

The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The antioxidant duo of thyme leaves and a hint of ginger gives this dish an unexpected, yet perfect pairing of flavors.

Serves 4.


  • 2 large red grapefruits, peeled and sectioned (1-1/2 cups)
  • 1 medium avocado, peeled and thinly sliced
  • 2 tablespoons champagne or white wine vinegar
  • 2 tablespoons olive oil, divided
  • 2 teaspoons minced shallots
  • 1-1/2 teaspoons thyme leaves, divided
  • 1/4 plus 1/8 teaspoon salt, divided
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 1 pound large sea scallops (about 12)
  • 1 package (5 ounces) baby spinach leaves
ThymeThyme not only has 407 ORAC per tablespoon, but also remedies a sore throat.


  1. Toss grapefruit segments and avocado slices in medium bowl.  Set aside.
  2. Mix vinegar, 1 tablespoon of the olive oil, shallots, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and pepper in small bowl with wire whisk until well blended. Set aside.
  3. Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in small bowl.
  4. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.
  5. Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.



Recipes and photos © 2008 McCormick. All rights reserved. Other material Lifestyle Direct, Inc. All rights reserved.