|1 tbsp||julienne-cut peeled fresh ginger|
|1 tbsp||sliced green onions|
|4||garlic cloves, minced|
|20||sea scallops (about 1 1/2 pounds)|
|1/4 cup||dry vermouth|
|1 tsp||stick margarine or butter|
|1 tsp||grated orange rind|
|1/3 cup||fresh orange juice|
|1 1/2 pounds||chopped fresh spinach|
|1/8 tsp||black pepper|
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 sauté 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.
Yield: 4 servings (serving size: 5 scallops, 3/4 cup spinach mixture, and 1 tablespoon sauce)
CALORIES 233 (13% from fat); FAT 3.3g (sat 0.5g,mono 0.5g,poly 1g); PROTEIN 36.2g; CHOLESTEROL 56mg; CALCIUM 302mg; SODIUM 799mg; FIBER 10.2g; IRON 7.5mg; CARBOHYDRATE 17.1g