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Orange Scallops with Spinach and Walnuts
Source: dLife

A seafood delight of scallops with a citrus zing and tasty walnuts.

Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 208.5
Total Carbs 23.5 g
Dietary Fiber 6.6 g
Sugars 9.0 g
Total Fat 9.2 g
Saturated Fat 1.2 g
Unsaturated Fat 2.3 g
Potassium 707.0 mg
Protein 11.6 g
Sodium 314.1 mg
Dietary Exchanges
2 Fat , 2 Vegetables , 1 Fruits , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  large scallops
0 1/2 cup  orange juice
2 tbsp  olive oil
16 oz  fresh baby spinach
2 tbsp  walnut halves
1 pinch  white pepper
1 pinch  salt
5 1/2 oz  mandarin oranges, canned, with juice, drained
  1. Rinse sea scallops and cut in half.
  2. Place scallops in a nonreactive dish and stir in orange juice.
  3. Set aside.
  4. Place a 12 inch skillet over medium heat, add oil, then add spinach and cook until the spinach is heated through and just wilted, stiring often.
  5. Push the spinach to the sides of the pan so that it forms a ring, then increase the heat to medium high.
  6. Place the scallops in the center of the panand cook them turning once for about 1 to 2 minutes or until they are opaque.
  7. Add walnuts to the mixture in the skillet, seasoning with salt and white pepper.
  8. When serving make a bed of spinach on a plate and top with scallops, pan juices and mandarin orange segments.

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