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Poached Scallops In Orange Tomato Cream Sauce

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  Orange juice 1 Cup (16 tbs)
  Scallops 1 Pound
  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.

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Nutrition Rank

Nutrition Facts

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

Poached Scallops In Orange Tomato Cream Sauce Recipe