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Pan-Seared Scallops with Walnuts and Spiced Carrots

Yield 4 servings (serving size: 5 ounces scallops, 1 1/2 teaspoons walnuts, and 1/2 cup carrots)


  • 1 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 1 tablespoon minced shallots
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 1/2 pounds large sea scallops
  • 1 tablespoon sugar
  • 2 tablespoons coarsely chopped walnuts, toasted
  • 1 tablespoon minced chives
  • Cooking spray
  • Spiced Carrots

Nutrition Information

  • calories 316
  • caloriesfromfat 28 %
  • fat 8.5 g
  • satfat 1.1 g
  • monofat 3.1 g
  • polyfat 3 g
  • protein 30.8 g
  • carbohydrate 28.9 g
  • fiber 3.4 g
  • cholesterol 56 mg
  • iron 1.2 mg
  • sodium 395 mg
  • calcium 75 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl. Combine half of orange juice mixture and scallops in a large bowl, stirring to coat; set aside. Set aside remaining orange juice mixture.

  2. Place sugar in a large nonstick skillet over medium heat, and cook until sugar dissolves (do not stir). Add walnuts, stirring until coated, and remove from heat. Spread walnuts in a single layer on wax paper, and let stand at room temperature until dry.

  3. Drain scallops, and discard marinade. Press minced chives onto one side of marinated scallops.

  4. Wash skillet and dry. Place skillet coated with cooking spray over medium-high heat until hot. Place scallops, chive sides down, in skillet; cook 2 minutes on each side. Remove scallops from pan, and set aside. Add remaining orange juice mixture to pan. Bring to a boil, and cook 2 minutes. Return scallops to pan. Divide scallops and sauce evenly among 4 plates. Sprinkle each serving with walnuts. Serve with Spiced Carrots.