Orange Glaze with Seared Scallops

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.

This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!

SERVINGS: 4
SERVING SIZE: 175 grams
PREP TIME: 15 minutes
COOKING TIME: 20 minutes

Ingredients

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

Instructions

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

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Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog at Culinary Nutrition Cuisine, and connect with her on Facebook, Instagram, and LinkedIn.


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