Pan-seared Scallops With Ginger-orange Spinach (cooking Light)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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 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.
• 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.