Scallops With Spinach & Spicy Orange Sauce *j Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Butter or margarine,
1 1/2 lbs: Spinach, rinsed/drained & -toughs stems removed
1/4 tsp: Salt,
1 lbs: Sea scallops, rinsed/dried
SPICY ORANGE SAUCE
1 tsp: Freshly grated orange peel,
1/2 cup: Fresh orange juice,
1 tbsp: Shredded onion,
1 tbsp: Red-wine vinegar,
1 tsp: Minced garlic,
1/8 tsp: Crushed red pepper,
Directions:
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 Womans Day Magazine, June 1996.
Source from luhu.jp
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 Womans Day Magazine, June 1996.
Source from luhu.jp