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Title: Scallops with spinach & spicy orange sauce
Categories: Main dish, Shellfish, Low-fat, Low-cal
Yield: 4 Servings
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
MMMMM---------------------SPICY ORANGE SAUCE--------------------------
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
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.
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