Orange Scallops with Spinach and Walnuts
Spinach, orange juice, and walnuts provide vitamins A and C and omega-3 fatty acids. Scallops cook quickly, making this a great dish to serve when you're in a hurry.
Makes 4 servings
|12||sea scallops (approximately 3/4 pound)|
|1/2||cup freshly squeezed orange juice|
|2||tablespoons olive oil|
|2||packages (8 ounces each) fresh baby spinach washed, stems removed|
|2||tablespoons toasted walnuts|
|Salt and white pepper to taste|
|1/2||(11-ounce) can mandarin oranges in juice, drained|
- Rinse sea scallops and slice in half. Place in nonreactive dish and add orange juice. Stir well and set aside.
- Place a 12-inch skillet over medium heat and add oil. Add spinach and cook until heated through and just wilted, stirring often.
- Push spinach to edges of pan, forming a ring. Increase heat to medium high. Place scallops in the center of pan and cook scallops, turning once, 1 to 2 minutes or until opaque.
- Add walnuts, and season with salt and white pepper. To serve, make a bed of spinach on plate; top with scallops, mandarin orange segments and pan juices.
|Serving Size:||3 scallops and 2/3 cup spinach|
|Saturated Fat||1 g|
|Total Fat||12 g|
|Calories from Fat||54 %|
Check out more recipes for Shellfish