| 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 <jewel1@ix.netcom.com>
A Message from our Provider:
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