Directions:
- Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque.
- Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper.
- Serve over linguine if desired. Garnish with green onion. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.77 Kcal (1004 kJ) | ||
| Calories from fat | 50.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Cholesterol | 79.92mg | 27% | |
| Sodium | 1430.67mg | 60% | |
| Potassium | 613.29mg | 13% | |
| Total Carbs | 12.23g | 4% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 36.21g | 72% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.33 Kcal (470 kJ) | ||
| Calories from fat | 23.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 9% | |
|---|---|---|---|
| Cholesterol | 37.44mg | 27% | |
| Sodium | 670.27mg | 60% | |
| Potassium | 287.33mg | 13% | |
| Total Carbs | 5.73g | 4% | |
| Sugars | 1.32g | 11% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 16.97g | 72% | |
| Vitamin C | 7.6mg | 27% | |
| Iron | 0.9mg | 10% | |
| Calcium | 12mg | 3% | |
* 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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