Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)

How to Make It

Step 1

Combine first 3 ingredients in a bowl.

Step 2

Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.

Step 3

Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and sauté 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.

Step 4

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 cup (about 5 minutes).

Step 5

Arrange scallops over spinach mixture; drizzle with sauce.

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Ratings & Reviews

hilty1's Review

bschwarz
July 02, 2013
This was horrible and really horrible. I love CL so definitely expected it would be worth my time. The sauce made the spinach soggy and gross. Don't waste your time on this

LeAndra's Review

hilty1
April 14, 2010
I only gave this 4 stars because of the spinach. The orange sauce was overwhelming and ruined the scallops (to me!). Also, I used "real" spinach - the kind you have to trim and wash well b/c of dirt, which was time-consuming. I would use baby pre-washed next time. The scallops, however, were OUTSTANDING!!! (The first time I've ever made them well...use high heat!) I will definitely make that part again and maybe just plain wilted spinach with garlic.

bschwarz's Review

LeAndra
March 17, 2010
This was great! Worthly of a special occassion. No greeen onions- used scallions instead and used clemtine rind and canned juice. super yummy! agree with other reviewed add more ginger.

cjmelt76's Review

cjmelt76
June 13, 2009
Followed recipe and it was great! Served with CL Bulgur Salad with Lemon Viniagrette.