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Pan-Roasted Scallops with Mandarins & Ch




Source of Recipe


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Pan-Roasted Scallops with Mandarins and Chickpeas

Foodfit.com
Reviews rated this recipe 5 Spoons!
WW Points
This recipe serves: 4 (4 ozs. Scallops)

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
freshly ground black pepper

Preparations:
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.

One serving equals: Calories 277; Carbohydrate 29 g; Fat 8 g (Saturated Fat 1 g); Fiber 6 g; Protein 25 g; Sodium 232 mg; Cholesterol 45 mg ++++ WWP: 5