Date added: December 5, 2007
1. Thaw scallops, if frozen. Rinse and pat dry with paper towels. Set aside.
2. For tapenade, in a small bowl, combine olives,
3. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add scallops to pan; cook for 3 to 6 minutes or until they are opaque, turning once.
4. Serve scallops with tapenade. If desired, sprinkle with additional orange peel.
| Per serving | % Daily Value* |
| Calories 228 | 11% |
| Fat 11g | 16% |
| Cholesterol 47mg | 16% |
| Sodium 806mg | 34% |
| Carbohydrates 7g | 11% |
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