Is orange juice a staple item in your grocery basket? If so, we want to make sure you are purchasing the greatest choice for optimal nutrition, as all juices are not created equal.

Quick Facts About Juice:
- 100% juice does not contain any added sugars
- 4 oz. glass of 100% juice equals one serving of fruit (or 1/2 cup)! This is great, considering, 70% of Americans are not getting the daily recommended 2 cups of fruit per day.

Specifically, many orange juices are fortified with calcium and vitamin D. This can be an important source of those nutrients, especially if you are someone who doesn't consume dairy products.

Try using your 100% juices to sweeten recipes, forgoing any use of added sugar, like this seared scallop recipe below.

Seared Scallops in Orange Sauce, 4 serving
1 lb. scallops
1/4 cup 100% orange juice
2 Tbsp. white or champagne vinegar
1/2 white onion, minced
4 Tbsp. olive oil, divided
salt and pepper, to taste
In a small saucepan, combine orange juice, vinegar, and onion and bring to a boil. Once boiling, reduce heat to low and allow to simmer for 5-7 minute, or until thickened. Cool slightly. Once cooled, return to low heat and mix in 3 Tbsp. olive oil. Stir until well incorporated. Taste and season with salt and pepper, as needed.

In a large frying pan, preheat over medium heat. Season scallops with salt and pepper, lightly. Add 1 Tbsp. olive oil to heated pan and coat bottom of pan's surface. Add scallops and cook until nicely browned, about 2 minutes. Flip scallops over and sear on opposing side, additional 2 minutes. Cooked scallops should give slightly when pressed. Scallops, when prepare correctly, will be tender and melt in your mouth.
Transfer cooked scallops to plates and tops with orange sauce to serve.

*recipe adjusted from William Sonoma

Be Well,

Kristin

For a printable version of this recipe, click here: Seared Scallops in Orange Sauce
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