1 T. julienne-cut peeled fresh ginger
\n1 T. sliced green onions
\n4 garlic cloves, minced
\n20 sea scallops (about 1 1\/2 lb.)
\n1\/2 C. vodka
\n1\/4 C. dry vermouth
\n1 tsp. stick margarine or butter
\n1 tsp. grated orange rind
\n1\/3 C. fresh orange juice
\n1 1\/2 lb. chopped fresh spinach
\n1\/2 tsp. salt
\n1\/8 tsp. black pepper
\nCooking spray<\/p>\n
Combine first 3 ingredients in a bowl. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes. Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and saut\u00e9 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. 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 C. (about 5 minutes). Arrange scallops over spinach mixture; drizzle with sauce.<\/p>\n
Yield: 4 servings
\nServing size: 5 scallops, 3\/4 C. spinach mixture, and 1 T. sauce<\/p>\n
Calories: 233
\nFat: 3.3g
\nFiber: 10.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. julienne-cut peeled fresh ginger 1 T. sliced green onions 4 garlic cloves, minced 20 sea scallops (about 1 1\/2 lb.) 1\/2 C. vodka 1\/4 C. dry vermouth 1 tsp. stick margarine or butter 1 tsp. grated orange rind 1\/3 C. fresh orange juice 1 1\/2 lb. chopped fresh spinach 1\/2 tsp. salt 1\/8 tsp. black pepper Cooking spray Combine first 3 ingredients in a bowl. Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger…<\/p>\n