Next Generation Life Fitness

Pan-Roasted Scallops with Mandarins and Chickpeas

Preptime: 15 min.
Cooktime: 5 min.

Calories: 407
Carbs: 43g
Fat: 13g
Fiber: 9g
Protein: 31g
Satfat: 1g
Sodium: 270mg

Ingredients:
4 large mandarin oranges, or clementines
1 pound bay scallops
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons olive oil
1/2 teaspoon chopped garlic
1 cup cooked chickpeas (garbanzo beans)
1 medium European or English cucumber
salt to taste
freshly ground black pepper

Directions:
1. Peel and segment 2 of the oranges, reserving 2 tablespoons of the peel sliced into thin pieces.

2. Juice the remaining 2 oranges and reserve.

3. In a large stainless steel bowl, combine the scallops, orange peel, cinnamon, allspice and olive oil. Cover and refrigerate for 1 hour.

4. Scoop out the cucumber with a small melon baller.

5. Heat a saute pan over high heat. Drain the scallops and saute for 2 minutes. Add the garlic, chickpeas, cucumber and reserved orange juice. Heat thoroughly and adjust salt and pepper to taste.

6. Add the reserved mandarin segments to the scallop saute and remove from heat.