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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 cups Sunkist fresh-squeezed tangerine juice, strained

    2. 2 teaspoons fresh dill, chopped

    3. 12 (approx.1 pound) sea scallops

    4. Salt to taste

    5. Pepper to taste

    6. 4 tablespoons olive oil (Orange flavored olive oil can be substituted if preferred)

    7. 4 cups arugula leaves

    8. 2 teaspoons Sunkist fresh tangerine zest

    Instructions Jump to Ingredients ↑

    1. Procedure:

    2. Combine 1/2 cup Sunkist fresh-squeezed tangerine juice and 1/2 teaspoon dill in very small saucepan. Bring liquid to a boil, then simmer and reduce to half of the original amount. Hold warm.

    3. Season 3 scallops with salt and pepper. Heat 1 tablespoon olive oil in small skillet over high heat.

    4. Sear scallops 2 minutes on each side or until done.

    5. Place 1 cup Arugula leaves on salad plate. Top Arugula with scallops and drizzle with 1/4 cup warm Sunkist tangerine and dill reduction.

    6. Sprinkle with 1/2 teaspoon Sunkist fresh tangerine zest.

    7. Serve immediately. --

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    9. Herbs and Orange Grilled Chicken Serves 4 Preparation Total: 55 Cooking chicken on the grill is a leisurely process, to be savored and enjoyed.

    10. broiler-fryer chicken, cut into quarters 2 cloves garlic, minced 1 teaspoon grated orange peel 1 teaspoon salt 1/2 teaspoon thyme leaves 1/2 teaspoon rosemary 1/2 teaspoon pepper 1/2 cup orange juice 2 tablespoons vinegar 1 tablespoon Worcestershire sauce Procedure:

    11. In small bowl, mix together garlic, orange peel, salt, thyme, rosemary and pepper. Slip fingers between skin and flesh of chicken, leaving skin attached.

    12. Spread 1/4 of herb mixture under skin of each chicken quarter, pulling skin back over spices. Mix together orange juice, vinegar and Worcestershire sauce.

    13. Place chicken on prepared grill, skin side up, about 8 inches from heat.

    14. Cook, turning and basting with orange juice mixture every 5 minutes, about 40 minutes or until fork can be inserted in chicken with ease and juices run clear(internal temperature of at least 160 degrees). --

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    16. Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens® and Apollo® products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs and home cooks. --

    17. QUESTIONS, Comments, Technical Support: --


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