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Categories:
butter spinach salt tough attachment Orange Sauce freshly grated orange peel orange juice onion red wine vinegar garlic red pepper
Viewed: 53 - Published at: 2 years agoIngredients
- 2 teaspoons butter or 2 teaspoons margarine
- 1 12 lbs spinach
- 14 teaspoon salt
- 1 lb sea scallops, rinsed and patted dry, tough attachment muscle removed
- spicy orange sauce
- 1 teaspoon freshly grated orange peel
- 12 cup fresh orange juice
- 1 tablespoon shredded onion
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- 18 teaspoon red pepper flakes
Method
- Heat 1 teaspoon of butter in a large nonstick skillet over medium-high heat.
- Add spinach in 2 batches, if necessary, and salt.
- Cook, stirring, just until wilted, 1 to 2 minutes.
- Remove to serving platter.
- Wipe skillet dry with paper towels.
- Add remailning butter to skillet.
- When hot, add scallops in a single layer.
- Cook 2 minutes, turning scallops once or until lightly browned on 2 sides and barely opaque at the centers.
- Arrange on spinach; cover loosely with foil to keep warm.
- Put sauce ingredients in skillet and bring to a boil over medium heat.
- Boil for 2 to 3 minutes until slightly syrupy.
- Spoon sauce over scallops.
