Recipe Summary

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

Ratings & Reviews

User rating:rating

Rated by 1 visitors

This recipe is...

  • low in fat
  • rich in fruit
  • rich in veggies
  • rich in protein
  • 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