Cut each of the scallops in half to have all of equal size and put in a bowl.
Julienne a few strips of orance zest and save for garnish. Grate the orange and sprinkle over the scallops.
Juice the orange and pour over the scallops.
Add tomato, saffron, white wine, parsley, salt and pepper.
Marinate scallops for 2 hours or longer.
Melt butter in skillet and saute shallots.
Drain scallops, reserving marinade and cook scallops for 1-2 minutes. DO NOT OVERCOOK-remove scallops.
Add reserved marinade to skillet and cook until reduced to a glaze.
Add the cream; bring to a boil, stirring, and reduce to desired thickness.
Add scallops and stir to coat and serve immediately, garishing with parsley sprigs and orange peel strips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.88 Kcal (929 kJ)
Calories from fat	52.63 Kcal
		% Daily Value*
Total Fat	5.85g	9%
Cholesterol	59.71mg	20%
Sodium	768.77mg	32%
Potassium	586.48mg	12%
Total Carbs	16.1g	5%
Sugars	5.78g	23%
Dietary Fiber	1.69g	7%
Protein	25.67g	51%
Vitamin C	24.5mg	41%
Iron	1.5mg	9%
Calcium	56.9mg	6%

Amount Per 100 g
Calories	98.85 Kcal (414 kJ)
Calories from fat	23.45 Kcal
		% Daily Value*
Total Fat	2.61g	9%
Cholesterol	26.6mg	20%
Sodium	342.51mg	32%
Potassium	261.29mg	12%
Total Carbs	7.17g	5%
Sugars	2.57g	23%
Dietary Fiber	0.76g	7%
Protein	11.44g	51%
Vitamin C	10.9mg	41%
Iron	0.7mg	9%
Calcium	25.4mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.6

Points
5

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium

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