Use fresh diver sea scallops. A good accompaniment is Spiced Carrots.

Ingredients

1	tsp orange zest, finely grated
1/2	cup fresh orange juice
1	tbsp shallots, minced
1	tbsp olive oil
1	tbsp honey
1	tbsp Dijon mustard
1	clove garlic, minced
1 1/2	lb scallops
1	tbsp sugar
2	tbsp walnuts, coarsely chopped and toasted
1	tbsp chives, minced

Directions

1. Combine orange zest through garlic in a small bowl. Combine half of this mixture with scallops in a large bowl, stirring to coat. Set aside the remaining orange mixture.
   
   
2. Place sugar in a large non-stick skillet over medium heat and cook until sugar dissolves (do not stir). Add walnuts, stirring until coated, and removed from heat. SPread walnuts in a single layer on waxed paper and let stand at room temperature until dry.
   
   
3. Drain scallops and discard marinade. Press minced chives onto one side of scallops.
   
   
4. Coat a clean skillet with cooking spray. and heat over medium-high. Place scallops, chive side down in skillet. Cook 2 minutes on each side. Remove scallops from pan and set aside.
   
   
5. Add remaining orange juice mixture to pan. Bring to a boil and cook for 2 minutes. Return scallops to pan. Divide scallops and sauce evenly on 4 plates. Sprinkle each serving with walnuts.
   
   

Categories

Citrus, Nuts, Seafood, Main Dish, Marinade, Sear

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in magnesium High in phosphorus Very high in selenium High in vitamin B12 High in vitamin C