This was horrible and really horrible. I love CL so definitely expected it would be worth my time. The sauce made the spinach soggy and gross. Don't waste your time on this
Pan-Seared Scallops with Ginger-Orange Spinach
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield: 4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)
More From Cooking Light
Amount per serving
- Calories: 233
- Calories from fat: 13%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 1g
- Protein: 36.2g
- Carbohydrate: 17.1g
- Fiber: 10.2g
- Cholesterol: 56mg
- Iron: 7.5mg
- Sodium: 799mg
- Calcium: 302mg
- 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.
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