Pan-Seared Scallops with Ginger-Orange Spinach

  • LeAndra Posted: 04/14/10
    Worthy of a Special Occasion

    I only gave this 4 stars because of the spinach. The orange sauce was overwhelming and ruined the scallops (to me!). Also, I used "real" spinach - the kind you have to trim and wash well b/c of dirt, which was time-consuming. I would use baby pre-washed next time. The scallops, however, were OUTSTANDING!!! (The first time I've ever made them well...use high heat!) I will definitely make that part again and maybe just plain wilted spinach with garlic.

  • bschwarz Posted: 03/17/10
    Worthy of a Special Occasion

    This was great! Worthly of a special occassion. No greeen onions- used scallions instead and used clemtine rind and canned juice. super yummy! agree with other reviewed add more ginger.

  • cjmelt76 Posted: 06/13/09
    Worthy of a Special Occasion

    Followed recipe and it was great! Served with CL Bulgur Salad with Lemon Viniagrette.

  • hilty1 Posted: 07/02/13
    Worthy of a Special Occasion

    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

advertisement

More From Cooking Light