Orange Scallops with Spinach and Walnuts


  • 12 sea scallops(approximately 3/4 pound)

  • 1/2 cup orange juice, fresh squeezed

  • 2 tablespoons olive oil

  • 2 packages(8 ounces each)fresh baby spinach,stems removed

  • 2 tablespoons toasted walnuts

  • 4 orange wedges

  • salt and white pepper to taste

  1. Rinse sea scallops and slice in half. Place in a 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 hih. Place scallops in the center of pan, and cook scallops 1 to 2 minutes, turning once.

  4. Add walnuts, and season with and pepper. To serve, make a bed of spinach on the plate, top with scallops and pan juices. Serve with orange wedge on the side.

Nutritional Facts

Makes 4 servigs(3 scallops and 2/3 cup spinach per serving)
Exchanges 1 vegetable
2 meat
1 fat
Calories 199
Fat 12 g
Carbs 6 g
Protein 18 g
Cholesteral 27 mg
Sodium 501 mg(watch)

dinner fish/seafood scallops omega 3 vitamin c iron spinach walnuts gluten free dairy free anti inflammatory stovetop

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