Pan-Seared Scallops with Ginger-Orange Spinach


  • YIELD:4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)
    Estimated total time: 1 hour

    1 tablespoon julienne-cut peeled fresh ginger
    1 tablespoon sliced green onions
    4 garlic cloves, minced
    20 sea scallops (about 1-1/2 pounds)
    1/2 cup vodka
    1/4 cup dry vermouth

    1 teaspoon stick margarine or butter
    1 teaspoon grated orange rind
    1/3 cup fresh orange juice
    1-1/2 pounds chopped fresh spinach
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    Cooking spray

Combine first 3 ingredients in a bowl.

Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.

Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove from skillet, and keep warm.

Remove scallops from marinade, reserving marinade. Place skillet coated with cooking spray over high heat until hot. Add scallops; cook 1-1/2 minutes on each side or until golden brown. Remove from skillet; keep warm. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).

Arrange scallops over spinach mixture; drizzle with sauce.

NUTRITIONAL INFO: calories: 233 carbohydrates: 17.1 g cholesterol: 56 mg fat: 3.3 g sodium: 799 mg protein: 36.2 g calcium: 302 mg iron: 7.5 mg fiber: 10.2 g   

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