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

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 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

Directions

1. 1

   Combine first 3 ingredients in a bowl.

2. 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. 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. 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. 5

   Arrange scallops over spinach mixture; drizzle with sauce.