Skewered Scallops, Orange and Snow Peas
2/3 cup orange juice
6 tablespoons low-sodium soy sauce
5 tablespoons orange marmalade
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/4 to 1/2 teaspoon hot chili or Tabasco sauce, to taste
1 lb sea scallops, rinsed and patted dry
1/2 lb fresh snow peas
2 to 3 large seedless oranges
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
Oranges and snow peas, for garnish
- In a large zippered plastic bag, stir together all marinade ingredients. Add scallops and toss to coat. Refrigerate 2 to 4 hours.
- Cut ends off snow peas and remove strings. Fill a small saucepan half full of water and bring to a boil. Blanch pea pods for 1 to 2 minutes until crisp tender. Drain and run under cold water.
- Pat with paper towels. (Snow peas may be refrigerated and wrapped in paper towels and plastic wrap overnight).
- Preheat broiler. (Or, use a grill pan to cook the scallops.)
- Reserving marinade, place scallops on a foil-lined pan. Broil as close to heat as possible for about two minutes.
- Turn and broil for 1 to 2 minutes more, or until cooked. Do not overcook or they will be tough. Scallops may be refrigerated overnight.
- Place reserved marinade into a small saucepan and bring to a boil. Simmer for 3 minutes.
- Remove from heat, whisk in cornstarch. Bring to a boil, stirring constantly. Cool. (Sauce may be refrigerated covered overnight.) Serve at room temperature.
- Peel oranges and slice 1/2" thick. Cut each slice into 6 wedges or use drained mandarin oranges. Insert 1 orange wedge onto skewer. Wrap a snow pea around a scallop. Insert onto one end of skewer so it will be easy to dip.
- Repeat for remaining skewers (may be refrigerated covered up to 6 hours). Arrange on a platter with sauce for dipping.
Total calories 45
Fat 1 g (19%)
Protein 4 g (34%)
Carbohydrate 6 g (46%)
Sodium 233 mg
Calcium 13 g