Recipe - Scallops With Spinach And Spicy Orange Sauce

2 teaspoon Butter or margarine
1 One half pound Spinach, rinsed/drained &
toughs stems removed
One fourth teaspoon Salt
1 pound Sea scallops, rinsed/dried

SPICY ORANGE SAUCE
1 teaspoon Freshly grated orange peel
One half cup Fresh orange juice
1 tablespoon Shredded onion
1 tablespoon Redwine vinegar
1 teaspoon Minced garlic
1/8 teaspoon Crushed red pepper

Heat 1 teaspoon of the butter in a large nonstick skillet over medhigh
heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring,
just until wilted, 12 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
23 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 MMRecipes Digest V3 #324

Date: Mon, 25 Nov 1996 20:33:46 0800

From: Julie Bertholf jewel1@ix.netcom.com