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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Meal IdeasPAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series
 Serves: 4 Ingredients: 1 tsp Orange rind, grated ½ cup Orange juice 1 tbsp Shallots, minced 1 tbsp Olive oil 1 tbsp Honey 1 tbsp Dijon mustard 1 Garlic clove, minced 1½ lbs Sea scallops, large 1 tbsp Sugar 2 tbsp Walnuts, coarsely chopped, toasted 1 tbsp Chives, minced Cooking spray Directions: 1. Combine first 7 ingredients in a small bowl. Combine half of orange juice mixture and scallops in a large bowl, stirring to coat; set aside. Set aside remaining orange juice mixture. 2. Place sugar in a large nonstick skillet over medium heat, and cook until sugar dissolves (do not stir). Add walnuts, stirring until coated, and remove from heat. Spread walnuts in a single layer on wax paper, and let stand at room temperature until dry. 3. Drain scallops, and discard marinade. Press minced chives onto one side of marinated scallops. 4. Wash skillet and dry. Place skillet coated with cooking spray over medium-high heat until hot. Place scallops, chive sides down, in skillet; cook 2 minutes on each side. Remove scallops from pan, and set aside. Add remaining orange juice mixture to pan. Bring to a boil, and cook 2 minutes. Return scallops to pan. Divide scallops and sauce evenly among 4 plates. Sprinkle each serving with walnuts. « Back to Recipes & Headlines |