2 succulent dishes featuring clams and scallops

Vibrant carrot, tomato and orange juice add healthy doses of vitamins and flavour to these seafood dishes. Feel good about your next meal with these two rich and succulent seafood dinners.

Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 4

• 10 ml (2 tsp) olive oil
• 1 small onion, finely chopped
• 3 carrots, quartered lengthwise and thinly sliced crosswise
• 4 cloves garlic, minced
• 250 ml (1 c) carrot juice
• 2 dozen littleneck clams, well scrubbed
• 250 g (8 oz) linguine
• 1 ml (1/4 tsp) salt
• 50 g (1/4 c) chopped parsley
• 10 ml (2 tsp) unsalted butter

1. In a large skillet, heat the oil over low heat. Add the onion, carrots and garlic. Cook, stirring frequently, for five minutes (or until the onion is tender).
2. Add the carrot juice and bring to a boil. Add the clams. Cover and cook for five minutes, or until the clams open (check after three minutes as some will open before others). Remove the clams as they open (discard any that do not open). Set the skillet with carrot mixture aside. When the clams are cool enough to handle, remove the clam meat and discard the shells.
3. Meanwhile, in a large pot of boiling water, cook the linguine according to package directions. Drain.
4. Return the carrot mixture to a boil, and boil for three minutes. Stir in the salt. Transfer to a large bowl. Add the drained pasta, clams, parsley and butter. Toss well.

• 374 calories
• 6.1 g fat
• 1.7 saturated fat
• 20 g protein
• 59 g carbohydrates
• 3.8 g fibre
• 34 mg cholesterol
• 234 mg sodium

• Carrot juice adds a golden colour to this pasta dish and a sub­stantial amount of beta-carotene (which prevents free-radical damage to cells). A 250 gram (one cup) serving of carrots provides 300 percent of the recommended intake of this phyto­nutrient.

Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 4

• 20 ml (4 tsp) olive oil
• 500 g (1 lb) sea scallops, halved horizontally
• 30 ml (2 tbsp) cornstarch
• 1 bulb fennel, stalks removed, halved lengthwise, thinly sliced crosswise
• 1 medium zucchini
• 175 g (6 oz), halved lengthwise, thinly sliced crosswise
• 4 cloves garlic, slivered
• 250 g (1 c) cherry tomatoes, halved
• 150 ml (2/3 c) tomato-vegetable juice
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) dried tarragon
• 75 ml (1/3 c) fresh orange juice

1. In a large nonstick skillet, heat the oil over medium heat. Dredge the scallops in the cornstarch. Add the scallops to the skillet and sauté for one minute per side, or until golden brown. With a slotted spoon, transfer the scallops to a plate.
2. Add the fennel, zucchini and garlic to the pan. Cook, stirring frequently for five minutes (or until the fennel is golden brown). Add the tomatoes, tomato-vegetable juice, salt and tarragon. Cook for three minutes, or until the tomatoes begin to collapse.
3. Return the scallops to the pan and add the orange juice. Cook, stirring for one to two minutes (or until the scallops are heated through).

• 207 calories
• 5.7 g fat
• 0.7 g saturated fat
• 21 g protein
• 18 g carbohydrates
• 2.5 g fibre
• 38 mg cholesterol
• 637 mg sodium

• To preserve as much of the vitamin C (for a strong immune system) as possible, orange juice is added at the end of the recipe and heated for only a brief time.
• Shellfish are excellent sources of zinc—a mineral that may help maintain immunity and reproductive health.

Think outside the box and cook seafood with rich veggie and fruit juices—you won't regret your decision!