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

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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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