Pan-Seared Scallops with Ginger-Orange Spinach

Pan-Seared Scallops with Ginger-Orange Spinach
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon stick margarine or butter
  • 20 sea scallops (about 1 1/2 pounds)
  • 1/3 cup fresh orange juice
  • ¼ cup dry vermouth
  • 1 ½ pounds chopped fresh spinach
  • 1 tablespoon julienne-cut peeled fresh ginger
  • 1/8 teaspoon black pepper
  • + 6 more ingredients
    • 1 teaspoon grated orange rind
    • Cooking spray
    • ½ teaspoon salt
    • 4 garlic cloves, minced
    • ½ cup vodka
    • 1 tablespoon sliced green onions

Combine first 3 ingredients in a bowl. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes. Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 30 seconds. Add orange ri...

View full recipe at My Recipes

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