Quick & Healthy Orange Scallops with Spinach & Walnuts

Orange Scallops with Spinach and Walnuts

YIELD Makes 4 servings

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.

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Shellfish NUTRITIONAL INFORMATION: Serving Size: 3 scallops and 2/3 cup spinach Sodium 501 mg Protein 18 g Fiber 1 g Carbohydrate 6 g Cholesterol 27 mg Saturated Fat 1 g Total Fat 12 g Calories from Fat 54 % Calories 200 DIETARY EXCHANGE: Fat 1 Meat 2 Vegetable 1