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Citrus Scallops with Peas in Parchment

Yield 4 servings

Ingredients

  • 1 pound sea scallops
  • 1/4 cup sliced green onions
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 teaspoon grated peeled fresh ginger
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 pound fresh Sugar Snap peas, trimmed

Nutrition Information

  • calories 140
  • caloriesfromfat 7 %
  • fat 1.1 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 20.9 g
  • carbohydrate 10.9 g
  • fiber 2 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 257 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 7 ingredients in a medium bowl. Toss well, and set aside. Cut 4 (15 x 14-inch) pieces of parchment paper; fold each in half crosswise, creasing firmly, and trim into a heart shape. Unfold hearts, and place on baking sheets.

  3. Place 1/2 cup scallop mixture on each parchment heart, near the crease; arrange Sugar Snap peas around scallop mixture. Fold over remaining half of each parchment heart. Starting with rounded edge, pleat and crimp edges of parchment together to make a seal; twist ends tightly to seal. Bake at 400° for 10 minutes or until puffed and lightly browned. Place on individual serving plates, and cut open; serve immediately.

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