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Scallops with Anise-Orange Tapenade

Date added: December 5, 2007

  • Servings: 4 change
  • Calories per serving: 228
  • Prep time: 10
  • Cook time: 6

Ingredients

  • 1 1/4 pound scallops, mixed species, raw, lrg
  • 1/3 cup olives, kalamata coarsely chopped
  • 1 green onion sliced
  • 1/2 tsp orange peel, fresh, grated
  • 2 tsp orange juice, chilled
  • 1/4 tsp anise seeds crushed
  • 1/8 tsp pepper, red or cayenne
  • 1 cooking spray, 1/3 sec spray

Recipe Method

1. Thaw scallops, if frozen. Rinse and pat dry with paper towels. Set aside.

2. For tapenade, in a small bowl, combine olives, green onion, the 1/2 tsp. orange peel, the orange juice, anise seeds and cayenne pepper.

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.

Nutritional Facts

Per serving% Daily Value*
Calories 22811%
Fat 11g16%
Cholesterol 47mg16%
Sodium 806mg 34%
Carbohydrates 7g11%

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