Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Cook the scallops in two batches if needed to prevent crowding the pan. If you can’t find satsumas, use tangerines.

Joanne Weir
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl. Add 1/8 teaspoon salt and 1/8 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes.

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  • Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or until browned. Turn scallops over. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.

  • Place 1/3 cup watercress on each of 4 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa. Garnish with orange wedges, if desired.

Nutrition Facts

187 calories; fat 5.7g; saturated fat 0.8g; mono fat 3.4g; poly fat 0.9g; protein 23.2g; carbohydrates 10.5g; fiber 0.9g; cholesterol 44mg; iron 0.8mg; sodium 418mg; calcium 67mg.
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