Scallops With Oranges & Rosemary

Total Time
35mins
Prep 20 mins
Cook 15 mins

Wanting a light main dish using my favorite scallops, I tried this recipe from a friend and was I WOWed! She later shared it came from a WW cookbook - 6 points.

Ingredients Nutrition

Directions

  1. Using 2 oranges, remove 5 (3-inch) strips of orange zest. Reserve 2 of the longest strips possible.
  2. Remove peel & pith from oranges. With small knife, remove the sections over a bowl.
  3. Pat scallops dry on paper towels, set aside.
  4. Heat oil in large nonstick skillet over medium-high heat.
  5. Add rosemary and 3 strips of orange zest, cook, stirring frequently (about 1 minute).
  6. Add one-third of the scallops (approx. 8) and cook, turning with tongs, until golden brown (approx. 2 minute on each side).
  7. Remove from heat & place in bowl.
  8. Repeat with remaining scallops.
  9. Add onion and garlic to skillet and cook till softened, about 2 minutes.
  10. Increase heat to high; add half the orange sections, any liquid from the cooked scallops, vinegar, salt & pepper.
  11. Cook 2 minutes, stirring frequently.
  12. Discard rosemary & orange zest.
  13. Return scallops to skillet and heat through for 1-2 minutes.
  14. Arrange the salad greens on 4 plates and top with remaining orange sections.
  15. Spoon scallops & sauce over the top of the orange/salad.
  16. Garnish with reserved orange zest and fresh rosemary sprigs.