- YIELD:4 servings
(serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon
Estimated total time: 1 hour
1 tablespoon julienne-cut peeled fresh
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
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
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
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