Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

Nutrition Facts

316 calories; calories from fat 28%; fat 8.5g; saturated fat 1.1g; mono fat 3.1g; poly fat 3g; protein 30.8g; carbohydrates 28.9g; fiber 3.4g; cholesterol 56mg; iron 1.2mg; sodium 395mg; calcium 75mg.