INGREDIENTS

INSTRUCTIONS

Hi all,  This was in the Parade section of last Sunday's paper by Rossi &
Lukins. Looks great and healthy. Remove tough stems from spinach, Rinse
well.
Soak & clean thoroughly. Shake off water and put in a pot with lid. In a
small bowl, combine orange juice, mustard & pepper. Whisk well. Slowly
drizzle in xtra v. olive oil., whisking well. Stir in 1 T. chives; season
with salt. Set dressing aside. Place the pure olive oil in a large nonstick
skillet.  Over medium heat, add half the scallops. Cook 4 to 5 min, or
until they are opaque and lightly golden, shaking the pan and turning
scallops once.  Proceed with the second batch. Keep warm. While scallops
are cooking, wilt the spinach over medium heat about 3 min., covered,
stirring once. When scallops are finished, drain the spinach well and set
in the center of a large serving plate. Pull spinach apart a bit with 2
forks so it comes close to the rim. Center scallops attractively atop the
spinach.  Pour the orange dressing over all and garnish with remaining
chives and the orange zest. Serve immediately. Per serving: 202 calories,
10g. fat, 37 mg. cholesterol. FROM:
ELISSA GOODMAN (MHFJ92B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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