Pan-Seared Scallops with Ginger-Orange Spinach

Yield: 4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)

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

Preparation

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.

Nutritional Information

Calories:

233 (13% from fat)

Fat:

3.3g (sat 0.5g,mono 0.5g,poly 1g)

Protein:

36.2g

Carbohydrate:

17.1g

Fiber:

10.2g

Cholesterol:

56mg

Iron:

7.5mg

Sodium:

799mg

Calcium:

302mg