Pan Seared Scallops

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Low Fat Spicy Orange Lacquered Scallops with Jicama Slaw

Low Fat Spicy Orange Lacquered Scallops With Jicama Slaw

Ingredients

  • 3/4 cups orange-juice concentrate
  • 4 tablespoons molasses
  • 2 tablespoons honey
  • 1 1/2 teaspoon red chili flakes
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded, and finely diced
  • 1 lime, zest of
  • juice from 1/2 lime
  • 1 pound fresh scallops, 10 to 20 scallops per pound
  • salad oil
  • freshly ground black pepper
  • jicama slaw, see recipe

    • Method

  • In medium bowl, combine orange juice, molasses, honey, chili flakes, cilantro, jalapeno, lime zest and juice.
  • Heat grill to medium to medium high.
  • Dry scallops by blotting them on a dry cloth.
  • Season scallops with a little oil and pepper.
  • Place scallops on grill, cooking first side 3 to 4 minutes.
  • Turn scallops over and baste with spicy-orange lacquer sauce.
  • Cook another 2 to 4 minutes.
  • Serve over Jicama Slaw.
  • Drizzle remaining lacquer sauce around scallops.
  • Makes 4 servings.
  • Preparation time: 25 minutes.
  • Cooking time: 10 minutes.
  • Per serving: About 203 cal, 20 g pro, 28 g car, 2 g fat, 9% cal from fat, 38 mg chol, 188 mg sod, 1 g fiber.

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