Ingredients

• 2  tablespoons  butter, divided
• Cooking spray
• 1 1/2  pounds  large sea scallops
• 1/2  teaspoon  paprika
• 1/4  teaspoon  salt, divided
• 1/2  cup  fresh orange juice
• 1  tablespoon  finely chopped canned chipotle chile in adobo sauce
• 1/4  cup  chopped green onions

Preparation

Melt 1 tablespoon butter in a large skillet coated with cooking spray over medium-high heat. Sprinkle scallops with paprika and 1/8 teaspoon 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 cup (about 1 minute). Add 1 tablespoon butter and 1/8 teaspoon salt, stirring with a whisk until smooth. Serve the sauce with scallops, and garnish with the onions.

Nutritional Information

Calories:218 (29% from fat)

Fat:7.1g (sat 3.7g,mono 1.7g,poly 0.7g)

Protein:28.9g

Carbohydrate:8.1g

Fiber:0.4g

Cholesterol:72mg

Iron:0.6mg

Sodium:488mg

Calcium:47mg