This sweet and spicy glaze pairs perfectly with seared scallops, as well as roasted fish and poultry. The Vitamin B6 and folate in Florida Orange Juice (FLOJ) combined with the Vitamin B12 and folate in the scallops may help reduce homocysteine levels. Elevated blood homocysteine levels have been linked to an increased risk of heart disease and stroke.
SERVING SIZE: 175 grams
PREP TIME: 15 minutes
COOKING TIME: 20 minutes
1 cup Florida Orange Juice (fortified with calcium and vitamin D)
1 teaspoon extra virgin olive oil
2 cloves garlic, minced (17 grams)
1 teaspoon red pepper flakes
1 teaspoon orange zest
¼ teaspoon kosher salt
1½ pounds scallops
⅛ teaspoon ground black pepper
2 tablespoons extra virgin olive oil1 large scallion, sliced up until dark green
Heat small saucepan over medium-high heat, add oil, saute garlic and red pepper flakes 30 seconds. Add FLOJ, and zest, bring to a boil and reduce by half for approximately 20 minutes till thicker syrup consistency. Take off heat and mix in ¼ teaspoon kosher salt. Season scallops with salt and pepper. Place large skillet on medium-high heat, add oil, and add scallops. Cook for about 2 minutes on each side. (Note: If cooking in 2 batches, use 1 tablespoon oil per batch.) Place scallops on plate and drizzle sauce over them. Garnish with scallions.
NUTRITION PER SERVING: CALORIES: 226; TOTAL FAT 9g; SAT. FAT 1g; CHOL. 41mg; SODIUM 910mg; CARB. 15g; FIBER 1g; SUGARS 5g; PROTEIN 21g; POTASSIUM 503mg; PHOSPHORUS 607mg