• 4servings
  • 200calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 sea scallops (approximately 3/4 pound)

  2. 1/2 cup freshly squeezed orange juice

  3. 2 tablespoons olive oil

  4. 2 packages (8 ounces each) fresh baby spinach washed, stems removed

  5. 2 tablespoons toasted walnuts

  6. Salt and white pepper to taste

  7. 1/2 (11-ounce) can mandarin oranges in juice, drained

Instructions Jump to Ingredients ↑

  1. Rinse sea scallops and slice in half. Place in 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 high. Place scallops in the center of pan and cook scallops, turning once, 1 to 2 minutes or until opaque.

  4. Add walnuts, and season with salt and white pepper. To serve, make a bed of spinach on plate; top with scallops, mandarin orange segments and pan juices.


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