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Spicy Orange Lacquered Scallops With Jicama Slaw

salads, seafood

3/4 cups orange-juice concentrate
4 tablespoons molasses
2 tablespoons honey
1 1/2 teaspoon red chili flakes
1/4 cup chopped cilantro
1 jalapeno; seeded
--and finely diced
1 lime; zest of
juice from 1/2 lime
1 pound fresh scallops
--10 to 20 scallops per pound
salad oil
freshly ground black pepper
jicama slaw
--see recipe

1. In medium bowl, combine orange juice, molasses, honey, chili flakes, cilantro, jalapeno, lime zest and juice.

2. Heat grill to medium to medium high. Dry scallops by blotting them on a dry cloth. Season scallops with a little oil and pepper.

3. Place scallops on grill, cooking first side 3 to 4 minutes. Turn scallops over and baste with spicy-orange lacquer sauce. Cook another 2 to 4 minutes. Serve over Jicama Slaw. Drizzle remaining lacquer sauce around scallops.

Makes 4 servings. Preparation time: 25 minutes. Cooking time: 10 minutes.

Per serving: About 203 cal, 20 g pro, 28 g car, 2 g fat, 9% cal from fat, 38 mg chol, 188 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 1 serving

Preparation Time: 0:00

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