Pan-Seared Scallops with Ginger-Orange Spinach

Yield: 4 servings (serving size: 5 scallops, ¾ cup spinach mixture, and 1 tablespoon sauce) 5 points plus Calories: 233 Calories from fat: 13% Fat: 3.3g Saturated fat: 0.5g Monounsaturated fat: 0.5g Polyunsaturated fat: 1g Protein: 36.2g Carbohydrate: 17.1g Fiber: 10.2g Cholesterol: 56mg Iron: 7.5mg Sodium: 799mg Calcium: 302mg

Pan-Seared Scallops with Ginger-Orange Spinach

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  • Total Time


  • Servings



  • 1

    tablespoon julienne-cut peeled fresh ginger

  • 1

    tablespoon sliced green onions

  • 4

    garlic cloves, minced $

  • 20

    sea scallops (about 1½ pounds) $

  • ½

    cup vodka

  • ¼

    cup dry vermouth

  • 1

    teaspoon stick margarine or butter $

  • 1

    teaspoon grated orange rind $

  • cup fresh orange juice $

  • pounds chopped fresh spinach $

  • ½

    teaspoon salt $

  • teaspoon black pepper

  • Cooking spray $


Combine first 3 ingredients in a bowl. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes. 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. 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). Arrange scallops over spinach mixture; drizzle with sauce.


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