Pan-Seared Scallops with Ginger-Orange Spinach

Pan-Seared Scallops with Ginger-Orange Spinach

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  • Prep Time


  • 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. Serving Size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce


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