Pan-Seared Scallops with Ginger-Orange Spinach

Name: Pan-Seared Scallops with Ginger-Orange Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters dry vermouth; 4 garlic cloves, minced; 1 Tbsp julienne-cut peeled fresh ginger; 1 Tbsp sliced green onions; 1 teaspoon margarine or butter; 79 milliliters fresh orange juice; 1 teaspoon grated orange rind; 1 teaspoons salt; 680 grams 20 sea scallops (about; 680 grams chopped fresh spinach; 118 milliliters vodka

One portion of this dish contains about 5g of protein, 2g of fat, and a total of 146 calories. If $3.39 per serving falls in your budget, Pan-Seared Scallops with Ginger-Orange Spinach might be a spectacular gluten free and dairy free recipe to try. This recipe serves 4. Head to the store and pick up pepper, green onions, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 3 ingredients in a bowl.

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Bowl

Place scallops in a shallow dish.

Ingredients you will need

Scallops

Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.

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Vermouth

Ginger

Vodka

Melt margarine in a large skillet over high heat.

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Margarine

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Frying Pan

Add remaining ginger mixture, and saut 30 seconds.

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Ginger

Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts.

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Orange Zest

Spinach

Pepper

Juice

Salt

Remove from skillet, and keep warm.

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Frying Pan

Remove scallops from marinade, reserving marinade.

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Marinade

Scallops

Place skillet coated with cooking spray over high heat until hot.

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Cooking Spray

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Frying Pan

Add scallops; cook 1 1/2 minutes on each side or until golden brown.

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Scallops

Remove from skillet; keep warm.

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Frying Pan

Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).

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Marinade

Sauce

Equipment you will use

Frying Pan

Arrange scallops over spinach mixture; drizzle with sauce.

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Scallops

Spinach

Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 59milliliters

dry vermouth 4

garlic cloves, minced 1Tbsp

julienne-cut peeled fresh ginger 1Tbsp

sliced green onions 1teaspoon

margarine or butter 79milliliters

fresh orange juice 1teaspoon

grated orange rind 1teaspoons

salt 680grams

20 sea scallops (about 680grams

chopped fresh spinach 118milliliters

vodka

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.