Scallops with spinach & spicy orange sauce *j
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter or margarine |
| 1½ | pounds | Spinach, rinsed/drained & toughs stems removed |
| ¼ | teaspoon | Salt |
| 1 | pounds | Sea scallops, rinsed/dried |
| 1 | teaspoon | Freshly grated orange peel |
| ½ | cup | Fresh orange juice |
| 1 | tablespoon | Shredded onion |
| 1 | tablespoon | Red-wine vinegar |
| 1 | teaspoon | Minced garlic |
| ⅛ | teaspoon | Crushed red pepper |
Directions
SPICY ORANGE SAUCE
Heat 1 teaspoon of the butter in a large nonstick skillet over med-high heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring, just until wilted, 1-2 minutes. Remove to serving platter.
Wipe skillet dry with paper towels.
Add remaining teaspoon butter. When hot, add scallops in a single layer. Cook 2 minutes, turning scallops once until lightly browned on 2 sides and barely opaque at centers. Arrange on spinach; cover loosely with foil to keep warm. Put Sauce ingredients in skillet. Bring to a boil over medium heat.
Boil 2-3 minutes until slightly syrupy. Spoon over scallops.
Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod.
Reprinted from Woman's Day Magazine, June 1996.
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