Allen Susser's Pan-Roasted Scallops with Mandarins and Chickpeas Recipe
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Allen Susser's Pan-Roasted Scallops with Mandarins and Chickpeas Recipe calories by ingredient
Number of Servings: 4
Ingredients
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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 canned chickpeas.
1 medium European or English cucumber
salt to taste
freshly ground black pepper
Directions
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.
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