Spacer Pan-Seared Scallops with Ginger-Orange Spinac
  | Asymmetry | Cooking | Pan-Seared Scallops with Ginger-Orange Spinac |



Requires 30 minutes marination. Elegant and very tasty.

1 Tbsp julienned fresh ginger
1 Tbsp sliced green onion
4 minced garlic cloves
20 sea scallops (about 1 1/2 lbs.)
1/2 c vodka
1/4 c vermouth
1 tsp margarine or butter
1 tsp grated orange rind
1/3 c orange juice
1 1/2 lbs. chopped fresh spinach (I prefer baby spinach, but whatever)
1/2 tsp salt
1/8 tsp black pepper
cooking spray (or olive oil, if you're me and you think calorie-watching can be taken too far)


  1. Combine first 3 ingredients in a small bowl.
  2. Place scallops in a dish. Add vodka, vermouth, and half of the ginger mixture. Cover and marinate in the refrigerator 30 minutes.
  3. In a large skillet, melt the margarine over high heat. Add remaining ginger mixture and sauté 30 seconds. Add rind and juice and bring to a boil.
  4. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts. Remove and keep warm.
  5. Remove scallops from marinade (reserve marinade). Coat a skillet with cooking spray and place over high heat. Add scallops and cook, turning, until golden brown. Remove from skillet and keep warm.
  6. Add reserved marinade to skillet. Boil until reduced to 1/4 cup, about five minutes.
  7. Arrange scallops over spinach and drizzle with sauce.

Serves 4.

Cooking Light, issue unknown

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