Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light) - cooking recipe

Ingredients

1 tablespoon julienne-cut peeled fresh ginger
1 tablespoon sliced green onion
4 garlic cloves, minced
20 sea scallops (about 1 1/2 pounds)
1/2 cup vodka
1/4 cup dry vermouth
1 teaspoon stick margarine or 1 teaspoon butter
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1 1/2 lbs chopped fresh spinach
1/2 teaspoon salt
1/8 teaspoon black pepper
cooking spray

Preparation

Combine first 3 ingredients in a bowl.
Place scallops in a shallow dish. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
Melt margarine in a large skillet over high heat. Add remaining ginger mixture, and saute 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.
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).
Arrange scallops over spinach mixture; drizzle with sauce.