Pan-Roasted Scallops with Mandarins & Ch
Source of Recipe
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Pan-Roasted Scallops with Mandarins and Chickpeas
Foodfit.com
Reviews rated this recipe 5 Spoons!
WW Points
This recipe serves: 4 (4 ozs. Scallops)
Ingredients:
4 large mandarin oranges, or clementines
1 pound bay scallops
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons olive oil
1/2 teaspoon chopped garlic
1 cup cooked chickpeas (garbanzo beans)
1 medium European or English cucumber
freshly ground black pepper
Preparations:
1. Peel and segment 2 of the oranges, reserving 2 tablespoons of the peel sliced into thin pieces.
2. Juice the remaining 2 oranges and reserve.
3. In a large stainless steel bowl, combine the scallops, orange peel, cinnamon, allspice and olive oil. Cover and refrigerate for 1 hour.
4. Scoop out the cucumber with a small melon baller.
5. Heat a saut� pan over high heat. Drain the scallops and saut� for 2 minutes. Add the garlic, chickpeas, cucumber and reserved orange juice. Heat thoroughly and adjust salt and pepper to taste.
6. Add the reserved mandarin segments to the scallop saut� and remove from heat.
One serving equals: Calories 277; Carbohydrate 29 g; Fat 8 g (Saturated Fat 1 g); Fiber 6 g; Protein 25 g; Sodium 232 mg; Cholesterol 45 mg ++++ WWP: 5
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