Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Party
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Spinach -- fresh about 3/4 l
1 t Dijon mustard --
2 tb Olive oil
1 x Salt -- to taste
2 ts Orange zest -- finely grated
2 tb Orange juice
1 x Black pepper; to taste
2 tb Chives -- chopped
1 1/2 lb Sea scallops
Hi all, This was in the Parade section of last
Sunday's paper by Rossi & Lukins. Looks great and
healthy. Remove tough stems from spinach, Rinse well.
Soak & clean thoroughly. Shake off water and put in a
pot with lid. In a small bowl, combine orange juice,
mustard & pepper. Whisk well. Slowly drizzle in xtra
v. olive oil., whisking well. Stir in 1 T. chives;
season with salt. Set dressing aside. Place the pure
olive oil in a large nonstick skillet. Over medium
heat, add half the scallops. Cook 4 to 5 min, or until
they are opaque and lightly golden, shaking the pan
and turning scallops once. Proceed with the second
batch. Keep warm. While scallops are cooking, wilt the
spinach over medium heat about 3 min., covered,
stirring once. When scallops are finished, drain the
spinach well and set in the center of a large serving
plate. Pull spinach apart a bit with 2 forks so it
comes close to the rim. Center scallops attractively
atop the spinach. Pour the orange dressing over all
and garnish with remaining chives and the orange zest.
Serve immediately. Per serving: 202 calories, 10g.
fat, 37 mg. cholesterol. FROM:
ELISSA GOODMAN (MHFJ92B)
