Recipe Summary

Prep time: 15 mins
Cook time: 5 mins
Yield: 4 servings

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This recipe is...

rich in fruits
rich in veggies
rich in veggies
lower in fat
lower in fat
lower in sodium
lower in sodium

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Pan-Roasted Scallops with Mandarins and Chickpeas
This recipe serves: 4  
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
salt to taste
freshly ground black pepper

Cooking Instructions
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 sauté pan over high heat. Drain the scallops and sauté 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 sauté and remove from heat.

Serving Size: about 4 ounces scallops

Nutritional Information
Number of Servings: 4
Per Serving
Calories 277 Carbohydrate 29 g
Fat 8 g Fiber 6 g
Protein 25 g Saturated Fat 1 g
Sodium 232 mg    


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