| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Low-cal, Low-fat, Main dish, Shellfish | 4 | Servings | |
INGREDIENTS
| 2 | t | Butter or margarine |
| 1 1/2 | lb | Spinach, rinsed/drained & |
| toughs stems removed | ||
| 1/4 | t | Salt |
| 1 | lb | Sea scallops, rinsed/dried |
| 1 | t | Freshly grated orange peel |
| 1/2 | c | Fresh orange juice |
| 1 | T | Shredded onion |
| 1 | T | Red-wine vinegar |
| 1 | t | Minced garlic |
| 1/8 | t | Crushed red pepper |
INSTRUCTIONS
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 <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: 17
Total Fat: 2g
Cholesterol: <1mg
Sodium: 161.1mg
Potassium: 73.2mg
Carbohydrates: 3.9g
Fiber: <1g
Sugar: 2.8g
Protein: <1g