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)
Recipe from Cooking Light

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Nutritional Information

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


  1. Combine first 3 ingredients in a bowl.
  2. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
  3. 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.
  4. 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).
  5. Arrange scallops over spinach mixture; drizzle with sauce.
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