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In a large no-stick
frying pan over medium heat, bring the orange juice to a boil. Reduce
the heat and add the scallops and the orange rind. Cover and let
simmer for 5 minutes, or until the scallops are opaque and tender.
Remove the scallops with a slotted spoon and transfer to a plate,
tent with foil to keep warm.
Add the tomatoes
and marjoram to the pan; simmer for 2 minutes, or until the liquid
is reduced by half. Stir in the sour cream; cook until the sauce
is thick enough to coat the back of a spoon. Season with pepper.
Put the scallops back in the frying pan to heat through.
Per Serving:
Calories: 140
Total Fat: 3 g
Saturated Fat: 1 g
Fiber: 1 g
Sodium: 380 mg
Cholesterol: 30 mg
Carbohydrate: 11 g
Protein: 16 g
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