Allen Susser's Pan-Roasted Scallops with Mandarins and Chickpeas Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large mandarin oranges or clementines1 pound bay scallops1/4 teaspoon ground cinnamon1/2 teaspoon ground allspice3 tablespoons olive oil1/2 teaspoon chopped garlic1 canned chickpeas.1 medium European or English cucumbersalt to tastefreshly ground black pepper
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.
Number of Servings: 4
Recipe submitted by SparkPeople user NAOLEE.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user NAOLEE.
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 216.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
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