Recipe: Scallops with Spinach and Spicy Orange Sauce

SCALLOPS WITH SPINACH AND SPICY ORANGE SAUCE

2 teaspoons butter or margarine, divided use
1 1/2 pounds spinach tough stems removed, well-rinsed and drained
1/4 teaspoon salt
1 pound sea scallops, rinsed, patted dry, tough attachment muscle removed
FOR THE SPICY ORANGE SAUCE:
1 teaspoon freshly grated orange peel
1/2 cup fresh orange juice
1 tablespoon shredded onion
1 tablespoon red-wine vinegar
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper

Heat 1 teaspoon of the 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 remaining teaspoon butter. 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 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 to 3 minutes until slightly syrupy. Spoon over scallops.

Servings: 4
Source: Magazine recipe clipping: Family Circle, June 25, 1996

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