| Poached Scallops in Orange Tomato Cream Sauce |
| Submitted
By: Prevention's Low-Fat Italian Favorites (Rodale Press, 1996) |
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| 1 cup orange juice |
| 1 lb. scallops |
| 2 tsp. grated orange rind |
| 1 small tomato, chopped |
| 1 tsp. chopped fresh marjoram |
| 2 Tbs. nonfat sour cream |
| Cracked black pepper |
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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: |