Scallops with spinach and spicy orange sauce

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.

Posted to MM-Recipes Digest V3 #324 Date: Mon, 25 Nov 1996 20:33:46 -0800 From: Julie Bertholf <jewel1@...>

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