Pan-Seared Scallops with Ginger-Orange Spinach

Name: Pan-Seared Scallops with Ginger-Orange Spinach
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); ½ cup vodka; ¼ cup dry vermouth; 1 teaspoon stick margarine or butter; 1 teaspoon grated orange rind; ⅓ cup fresh orange juice; 1 ½ pounds chopped fresh spinach; ½ teaspoon salt; ⅛ teaspoon black pepper; Cooking spray

4 Ratings
4 Reviews

Recipe by Cooking Light June 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Combine first 3 ingredients in a bowl.

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

Nutrition Facts

Per Serving:

233 calories; calories from fat 13%; fat 3.3g; saturated fat 0.5g; mono fat 0.5g; poly fat 1g; protein 36.2g; carbohydrates 17.1g; fiber 10.2g; cholesterol 56mg; iron 7.5mg; sodium 799mg; calcium 302mg.

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hilty1

07/02/2013

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

LeAndra

04/14/2010

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

03/16/2010

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

06/12/2009

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

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Pan-Seared Scallops with Ginger-Orange Spinach

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Pan-Seared Scallops with Ginger-Orange Spinach

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Pan-Seared Scallops with Ginger-Orange Spinach

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Pan-Seared Scallops with Ginger-Orange Spinach