Recipe: Pan Seared Scallops with Walnuts and Spiced Carrots

Pan Seared Scallops with Walnuts and Spiced Carrots
Cooking light Apr 1997 P 158

1 tsp orange rind
1/2 cup fresh orange juice
1 Tbsp minced shallots
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp Dijon mustard
1 Garlic clove, minced
1 1/2 lbs large sea scallops
1 Tbsp sugar
2 Tbsp coarsely chopped walnuts
1 Tbsp minced chives
Cooking spray
Spiced carrots

1. Combine first 7 ingredients in a small bowl. Combine half the orange juice mixture and scallops in a large bowl, stirring to coat, set aside. Set aside remaining orange juice mixture

2. Place sugar in a large nonstick skilled over medium heat, and cook until sugar dissolves (do not stir) Add walnuts, stirring until coated, and remove from heat. Spread walnuts in a single layer on wax paper, and let stand at room temperature until dry.

3. Drain scallops, and discard marinade. Press minced chives onto one side of marinated scallops

4. Wash skillet and dry. Place skillet coated with cooking spray over medium high heat until hot. Place scallops, chive sides down, in skillet, cook 2 minutes on each side. Remove scallops from pan and set aside. Add remaining orange juice mixture to pan. Bring to a boil, and cook 2 minutes. Return scallops to pan. Divide scallops and sauce evenly among 4 plates. Sprinkle with walnuts. Serve with Spiced Carrots.
Yield 4 servings each 316 calories

Spiced Carrots

3 1/2 cups 14-inch thick sliced carrot
2 Tbsp sugar
2 Tbsp orange juice
1 Tbsp margarine
Dash of ground cinnamon

Place carrots in a medium saucepan, add water to cover. Bring to a boil. Cover, reduce heat. Simmer 20 minutes or until very tender. Drain. Place carrots in a large bowl. Add remaining ingredients. Mash to desired consistency. Yield 4 servings.