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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Pan-Seared Scallops with Ginger-Orange Spinach

Cooking Light JUNE 1998

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

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.

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
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Pan-Seared Scallops with Ginger-Orange Spinach recipe

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