Scallops With Spinach and Spicy Orange Juice Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The scallops and spinach take just a few minutes to cook. I use the bag prewashed spinach. A co worker shared this recipe so I put it here to keep safe. Ingredients:
2 teaspoons butter or 2 teaspoons margarine |
1 1/2 lbs spinach |
1/4 teaspoon salt |
1 lb sea scallops, rinsed and patted dry, tough attachment muscle removed |
spicy orange sauce |
1 teaspoon freshly grated orange peel |
1/2 cup fresh orange juice |
1 tablespoon shredded onion |
1 tablespoon red wine vinegar |
1 teaspoon minced garlic |
1/8 teaspoon red pepper flakes |
Directions:
1. Heat 1 teaspoon of butter in a large nonstick skillet over medium-high heat.
2. Add spinach in 2 batches, if necessary, and salt. Cook, stirring, just until wilted, 1 to 2 minutes. Remove to serving platter. Wipe skillet dry with paper towels.
3. Add remailning butter to skillet. When hot, add scallops in a single layer.
4. Cook 2 minutes, turning scallops once or until lightly browned on 2 sides and barely opaque at the centers. Arrange on spinach; cover loosely with foil to keep warm.
5. Put sauce ingredients in skillet and bring to a boil over medium heat. Boil for 2 to 3 minutes until slightly syrupy.
6. Spoon sauce over scallops.
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