dish
Pan-Roasted Scallops with Mandarins and Chickpeas

4
Serves
277
Calories
16
Nutrients
14
Vitamins

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

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
277
Protein
25 g
Total Carbohydrate
29 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
15 g
Total Fat
8 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
45 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
36 %
Percent Calories from Carbohydrate
42 %
Percent Calories from Fat
25 %
Vitamin A
1015 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
2 mcg
Biotin
0 mcg
Vitamin C
34 mg
Vitamin D
5 IU
Folate
35 mcg
Vitamin E
4 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
123 mg
Iron
4 mg
Phosphorus
258 mg
Potassium
873 mg
Sodium
232 mg
Zinc
1 mg