Pan-Seared Scallops with Ginger-Orange Spinach
By Lv2Cook
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)
- 1/2 cup vodka
- 1/4 cup dry vermouth
- 1 teaspoon stick margarine or butter
- 1 teaspoon grated orange rind
- 1/3 cup fresh orange juice
- 1 1/2 pounds chopped fresh spinach
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Details
Servings 1
Preparation
Step 1
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
You'll also love
- Filet Mignon with Roasted Potatoes... 5/5 (1 Votes)
- Smothered Squash and Pinto Beans 0/5 (0 Votes)
- Strawberry Waffles with Buttered... 0/5 (0 Votes)
- Crab and Asparagus Soup - crockpot 0/5 (0 Votes)
- Sautéed Tilapia with... 0/5 (0 Votes)
- GARLIC LIME SEASONING 0/5 (0 Votes)
- Mini Crawfish Pies 0/5 (0 Votes)
- Orange Julius Cookies 0/5 (0 Votes)
Review this recipe