| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Scallops |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Orange zest |
| 1/2 |
c |
Fresh orange juice |
| 1 |
tb |
Minced shallots |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Honey |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Garlic clove; minced |
| 1 1/2 |
lb |
Sea scallops |
| 1 |
tb |
Sugar |
| 2 |
tb |
Chopped walnuts; coarse chop, toast |
| 1 |
tb |
Chopped chives |
|
|
Cooking spray |
| 3 1/2 |
c |
Sliced carrots; 1/4-inch-thick |
| 2 |
tb |
Sugar |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Margarine |
| 1 |
ds |
Ground cinnamon |
INSTRUCTIONS
SPICED CARROTS
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:
1. Place carrots in a medium saucepan; add water to cover. Bring to a boil.
Cover; reduce heat. Simmer 20 minutes or until very tender. Drain. Place
carrots in a large bowl; add remaining ingredients. Mash to desired
consistency. Yield: 4 servings (serving size: 1/2 cup).
Yield: 4 servings (serving size: 5 ounces scallops, 1-1/2 teaspoons
walnuts, and 1/2 cup carrots).
Nutritional Information: CALORIES 316 (28% from fat); FAT 8.5g (sat 1.1g,
mono 3.1g, poly 3g); PROTEIN 30.8g; CARB 28.9g; FIBER 3.4g; CHOL 56mg; IRON
1.2mg; SODIUM 395mg; CALC 75mg
Per serving: 323 Calories; 9g Fat (24% calories from fat); 30g Protein; 32g
Carbohydrate; 56mg Cholesterol; 385mg Sodium
Recipe by: Cooking Light, 4/97
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Apr 1,
1999, converted by MM_Buster v2.0l.
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