Directions:
- Dry scallops well and season with salt and pepper.
- Heat olive oil in large saute pan until smoking then add the scallops.
- Don't overcrowd them.
- Brown well.
- Let cook over medium high heat until done, about 5-8 minutes.
- Keep Warm.
- In non-aluminum pan bring orange juice and concentrate to boil.
- Lower heat and simmer for 5 minutes.
- Set aside.
- In a saute pan, heat olive oil until almost smoking.
- Add the shallots, browning them well on all sides.
- Add orange juice mixture and chicken stock, cover.
- Let simmer over moderate heat until shallots are nearly cooked through.
- Remove shallots and let the remaining liquid reduce uncovered to about one cup.
- Swirl in butter and serve immediately over shallots and scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 955.9 Kcal (4002 kJ) | ||
| Calories from fat | 328.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.45g | 56% | |
|---|---|---|---|
| Cholesterol | 96.26mg | 32% | |
| Sodium | 1064.51mg | 44% | |
| Potassium | 2305.76mg | 49% | |
| Total Carbs | 136.55g | 46% | |
| Sugars | 60.96g | 244% | |
| Dietary Fiber | 13.98g | 56% | |
| Protein | 31.18g | 62% | |
| Vitamin C | 132.6mg | 221% | |
| Iron | 5.6mg | 31% | |
| Calcium | 207.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 115.9 Kcal (485 kJ) | ||
| Calories from fat | 39.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 56% | |
|---|---|---|---|
| Cholesterol | 11.67mg | 32% | |
| Sodium | 129.07mg | 44% | |
| Potassium | 279.57mg | 49% | |
| Total Carbs | 16.56g | 46% | |
| Sugars | 7.39g | 244% | |
| Dietary Fiber | 1.69g | 56% | |
| Protein | 3.78g | 62% | |
| Vitamin C | 16.1mg | 221% | |
| Iron | 0.7mg | 31% | |
| Calcium | 25.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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