Pan-Seared Scallops with Ginger-Orange Spinach

Pan-Seared Scallops with Ginger-Orange Spinach Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 233
Caloriesfromfat 13 %
Fat 3.3 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 1 g
Protein 36.2 g
Carbohydrate 17.1 g
Fiber 10.2 g
Cholesterol 56 mg
Iron 7.5 mg
Sodium 799 mg
Calcium 302 mg

Ingredients

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

Preparation

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.

June 1998
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