Name: Scallops with Spinach and Spicy Orange Sauce
Ingredients: 2 ts Butter or margarine; 1 1/2 lb Spinach, rinsed/drained & toughs stems removed; 1/4 ts Salt; 1 lb Sea scallops, rinsed/dried; 1 ts Freshly grated orange peel; 1/2 c Fresh orange juice; 1 tb Shredded onion; 1 tb Red-wine vinegar; 1 ts Minced garlic; 1/8 ts Crushed red pepper

"Tolerance" gives me room to say, "I think you're wrong, but I'll defend your right to be wrong." "Pluralism" suggests, much more strongly than most folks admit, that there isn't such thing as right and wrong - and no such thing as truth and error. As it is practiced more and more in America, pluralism tends to require that you not only leave room for your neighbor to believe what he believes, but that you also refrain from disagreeing with it. There's a world of difference between the two perspectives. Tolerance promotes civility combined with clear thinking. Pluralism promotes civility combined with mushy-headedness.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Seafood		Main dish, Shellfish, Low-fat, Low-cal	4	Servings

INGREDIENTS

2	ts	Butter or margarine
1 1/2	lb	Spinach, rinsed/drained & toughs stems removed
1/4	ts	Salt
1	lb	Sea scallops, rinsed/dried
1	ts	Freshly grated orange peel
1/2	c	Fresh orange juice
1	tb	Shredded onion
1	tb	Red-wine vinegar
1	ts	Minced garlic
1/8	ts	Crushed red pepper

INSTRUCTIONS

SPICY ORANGE SAUCE
Heat 1 teaspoon of the butter in a large nonstick skillet over med-high
heat. Add spinach in 2 batches, if necessary, and salt.  Cook stirring,
just until wilted, 1-2 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 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
2-3 minutes until slightly syrupy.  Spoon over scallops.
Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod.
Reprinted from Woman's Day Magazine, June 1996.
Posted to MM-Recipes Digest V3 #324
Date: Mon, 25 Nov 1996 20:33:46 -0800
From: Julie Bertholf <[email protected]>

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