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
Rinse sea scallops and slice in half. Place in a nonreactive dish and add orange juice. Stir well and set aside.
Place a 12-inch skillet over medium heat and add oil. Add spinach and cook until heated through and just wilted, stirring often.
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.
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.
- 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)