2 T. butter, divided
\nCooking spray
\n1 1\/2 lb. large sea scallops
\n1\/2 tsp. paprika
\n1\/4 tsp. salt, divided
\n1\/2 C. fresh orange juice
\n1 T. finely chopped canned chipotle chile in adobo sauce
\n1\/4 C. chopped green onions<\/p>\n
Melt 1 T. butter in a large skillet coated with cooking spray over medium-high heat, until pan is hot. Sprinkle scallops with paprika and 1\/8 tsp. salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan, and keep warm. Add orange juice and chile to the pan, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to 1\/4 C. (about 1 minute). Add 1 T. butter and 1\/8 tsp. salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.<\/p>\n
Yield: 4 servings
\nServing size: about 4 1\/2 oz. scallops, about 1 T. sauce, and 1 T. onions<\/p>\n
Calories: 218
\nFat: 7.1g
\nFiber: .4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. butter, divided Cooking spray 1 1\/2 lb. large sea scallops 1\/2 tsp. paprika 1\/4 tsp. salt, divided 1\/2 C. fresh orange juice 1 T. finely chopped canned chipotle chile in adobo sauce 1\/4 C. chopped green onions Melt 1 T. butter in a large skillet coated with cooking spray over medium-high heat, until pan is hot. Sprinkle scallops with paprika and 1\/8 tsp. salt. Add scallops to pan; cook 3 minutes on each side or until browned. Remove…<\/p>\n