Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light) Recipe

Name: Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon julienne-cut peeled fresh ginger; 1 tablespoon sliced green onion; 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 1 teaspoon butter; 1 teaspoon grated orange rind; 1/3 cup fresh orange juice; 1 1/2 lbs chopped fresh spinach; 1/2 teaspoon salt; 1/8 teaspoon black pepper; cooking spray

Servings: persons

1 tablespoon julienne-cut peeled fresh ginger
1 tablespoon sliced green onion
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 1 teaspoon butter
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1 1/2 lbs chopped fresh spinach
1/2 teaspoon salt
1/8 teaspoon black pepper
cooking spray

1
Combine first 3 ingredients in a bowl.
2
Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
3
Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and saute 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.
4
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).
5
Arrange scallops over spinach mixture; drizzle with sauce.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon julienne-cut peeled fresh ginger, 1 tablespoon sliced green onion, 4 garlic cloves, minced, 20 sea scallops (about 1 1/2 pounds), and more.

Yes, Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light)

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