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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Scallops with Spinach and Walnuts

Source: dLife

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

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 9.2 Fat, 1.9 Vegetables, 0.7 Fruits, 0.0 Starch, 1.1 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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Servings

Ingredients

12.0
12 each large scallops 0.5
0 1/2 cup orange juice 2.0
2 tbsp olive oil 16.0
16 oz fresh baby spinach 2.0
2 tbsp walnut halves 1.0
1 pinch white pepper 1.0
1 pinch salt 5.5
5 1/2 oz mandarin oranges, canned, with juice, drained

Directions

Rinse sea scallops and cut in half.
Place scallops in a nonreactive dish and stir in orange juice.
Set aside.
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.
Push the spinach to the sides of the pan so that it forms a ring, then increase the heat to medium high.
Place the scallops in the center of the panand cook them turning once for about 1 to 2 minutes or until they are opaque.
Add walnuts to the mixture in the skillet, seasoning with salt and white pepper.
When serving make a bed of spinach on a plate and top with scallops, pan juices and mandarin orange segments.