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Scallops with Citrus Glaze Recipe
Scallops with Citrus Glaze Recipe photo by Taste of Home

Scallops with Citrus Glaze Recipe

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“These scallops are especially scrumptious when served on steamed rice with a green salad on the side.” —Patricia Nieh, Portola Valley, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 12 sea scallops (about 1-1/2 pounds)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon grated orange peel

Nutritional Facts

3 scallops with 2 teaspoons glaze equals 235 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 574 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat.

Directions

  1. Sprinkle scallops with pepper and salt. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.
  2. In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve with scallops. Yield: 4 servings.
Originally published as Scallops with Citrus Glaze in Healthy Cooking February/March 2011, p35

Nutritional Facts

3 scallops with 2 teaspoons glaze equals 235 calories, 8 g fat (1 g saturated fat), 56 mg cholesterol, 574 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Scallops with Citrus Glaze

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   (3)
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MY REVIEW
Reviewed Feb. 11, 2011

"Easy to make. Absolutely delicious taste. Elegant. The only change I made was that I substituted Old Bay Seasoning for the salt and pepper. Yum!!!!!!"

MY REVIEW
Reviewed Feb. 1, 2011

"The glaze was way too sour for my family's liking. I added honey to it, but no matter how much I added, it didn't seem to remedy the sourness."

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