Banana, blueberries, peanut butter, nonfat milk, your choice of whey protein, a dollop of vanilla yogurt, and this delectable combination of ingredients. With enough protein, great for recovering from a tough workout!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1 clove garlic, minced
- 1 pound scallops
- ½ tablespoon salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 4 large oranges, peeled and segmented
- 1 tablespoon chopped fresh cilantro
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
- Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 1059 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is an excellent dish. The flavors of the orange and lime complemented the scallops wonderfully. Next time I will cook the scallops separate to get a little browning on them. When the other ingredients are cooked, I will then add the scallops back.
Wish mine retained the browned look, crumbs fell off
Really Tasty! After prep is done this comes together really fast
Tasty and easy. I used blood oranges just because. Turned out great.
We have had this 3 times in the past month. My only suggestion is to add white wine to the scant amount of sauce so that you have more, especially if you serve it with rice. As I had sugar snap peas to use, we used those and the sweetness was delectable with the scallops. We have continued to use them as they are easier to include in a bite with the scallop, with no need to wrestle the fibre in the asparagus. Either way it is beautiful and an easy dish for company. Just be sure to dry the scallops completely and have a hot skillet when you sauté for the best golden effect!
Mine didn’t look like the photo. A lot of water came out of my scallops, so they were more like boiled scallops. Husband didn’t like the oranges on top either. He said they take away from the scallops.
Yummy
It was very good and easy to make, i didnt put al tne oranges in it which was a smart move and I think I would cut down on the lime, unless you like the taste of lots of lime
Made this as an accompanying dish for special Valentine’s Day dinner. OMG it was fantastic. The flavors blended beautifully. I used just 1 navel orange and no extra salt. A unique and exceptionally awesome dish. Cannot wait to make again. Thank you for an amazing creation!!!
I made this for Valentine’s Day dinner for my husband and I, and we loved it!! I added fresh asparagus, and substituted the lime for lemon, and it was delish!!
Delicious! Making them again tonight. Twice in a week.
We loved this dish. In the future we’ll try it with shrimp, clams, crab meat, or even lobster. Wonderful dish. I did half the scollops.
I used small oranges and added some additional fresh red pepper and green onion at the end.
I swapped half the orange for two grapefruit wedges and replaced the red pepper flakes with fresh jalepenos. It reminded me of a new take on a Citrus Burre Blanc without all the different citrus flavors. I doubled the sauce and served with roasted garlic sour cream mash and green beans.
This dish was absolutely delicious! I would highly recommend it. A couple of suggestions would be:
This was delicious! Very quick to make and simple. I will be making this one again for sure!
This was a refreshing starter that I made for my friend. It was pretty quick and very simple to make. My friend is not a fan of cilantro at all, so I left it out- although I believe it would have made a nice addition. I made this recipe with 4 large scallops for 2 servings. I served it sans the pasta and it was perfect as an appetizer for us. The scallops I cooked separately than adding it to the peppers and green onions cause I wanted that nice crust on the top of the scallop. It was a good balance between the sweetness of the orange, the tart of the lime, and the hint of spice with the incorporation of the red pepper flakes. The red peppers sucked up the citrus from the orange and the lime. It added a slight crunch to the dish and complemented the scallops very well. The scallops were like butter! I will definitely make this again!
I used 2 navel oranges instead of 4 and I still thought it was too sweet. Overall it was nothing special and next time I would make scallops scampi instead.
as suggested, used less oranges. Lots of flavor. Makes a nice sauce. Keep red peppers slightly crunchy for good texture.
I also added only two oranges and it was the perfect amount. This is a great recipe, but next time I am going to try it with blood oranges and some ruby red grapefruit!!
Tasty but could be a bit spicier.