Poached Scallops In Orange Tomato Cream Sauce
|Orange juice||1 Cup (16 tbs)|
|Orange rind||2 Teaspoon, grated|
|Tomato||1 Small, chopped|
|Chopped marjoram||1 Teaspoon|
|Non fat sour cream||2 Tablespoon|
|Cracked black pepper||To Taste|
In a large no-stick frying pan over medium heat, bring the orange juice to a boil.
Reduce the heat and add the scallops and orange rind.
Cover and simmer for 5 minutes, or until the scallops are opaque and tender.
Remove the scallops with a slotted spoon and transfer to a plate; tent with foil to keep warm.
Add the tomatoes and marjoram to the pan; simmer for 2 minutes, or until the liquid is reduced by half.
Stir in the sour cream; cook until the sauce is thick enough to coat the back of a spoon.
Season with pepper.
Put the scallops back in the frying pan to heat through.
Serving size: Complete recipe
Calories 563 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 152.4 mg50.8%
Sodium 782.1 mg32.6%
Total Carbohydrates 48 g16%
Dietary Fiber 2.9 g11.7%
Sugars 23.5 g
Protein 80 g159.9%
Vitamin A 35% Vitamin C 274.6%
Calcium 20.7% Iron 13.8%
*Based on a 2000 Calorie diet