Orange Scallops with Spinach and Walnuts

Orange Scallops with Spinach and Walnuts

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


  1. Rinse sea scallops and slice in half. Place in nonreactive dish and add orange juice. Stir well and set aside.
  2. Place a 12-inch skillet over medium heat and add oil. Add spinach and cook until heated through and just wilted, stirring often.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 3 scallops and 2/3 cup spinach
Calories 200
Calories from Fat 54 %
Total Fat 12 g
Saturated Fat 1 g
Cholesterol 27 mg
Carbohydrate 6 g
Fiber 1 g
Protein 18 g
Sodium 501 mg

Dietary Exchange

Vegetable 1
Meat 2
Fat 1

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