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Title: Scallops with Spinach and Spicy Orange Sauce
Categories: Entree Shellfish Lowfat Lowcal
Yield: 4 Servings
| 2 | ts | Butter or margarine |
| 1 1/2 | lb | Spinach, rinsed/drained & -toughs stems removed |
| 1/4 | ts | Salt |
| 1 | lb | Sea scallops, rinsed/dried |
| SPICY ORANGE SAUCE | ||
| 1 | ts | Freshly grated orange peel |
| 1/2 | c | Fresh orange juice |
| 1 | tb | Shredded onion |
| 1 | tb | Red-wine vinegar |
| 1 | ts | Minced garlic |
| 1/8 | ts | Crushed red pepper |
Heat 1 teaspoon of the butter in a large nonstick skillet over med-high heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring, just until wilted, 1-2 minutes. Remove to serving platter. Wipe skillet dry with paper towels.
Add remaining teaspoon butter. When hot, add scallops in a single layer. Cook 2 minutes, turning scallops once until lightly browned on 2 sides and barely opaque at centers. Arrange on spinach; cover loosely with foil to keep warm.
Put Sauce ingredients in skillet. Bring to a boil over medium heat. Boil 2-3 minutes until slightly syrupy. Spoon over scallops.
Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod.
Reprinted from Woman's Day Magazine, June 1996. Posted to MM-Recipes Digest V3 #324
Date: Mon, 25 Nov 1996 20:33:46 -0800