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

• Ready In: 40 mins
• Serves: 4

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 1  teaspoon 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. Combine first 3 ingredients in a bowl.
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. 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. 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. Arrange scallops over spinach mixture; drizzle with sauce.