Orange Sea Scallops
Looks great and healthy.
Yield
6 servingsPrep
30 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
spinach
fresh |
*
|
| 2 | tablespoons |
orange juice
|
|
| 1 | teaspoon |
dijon mustard
freshly ground |
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
chives
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 ½ | pounds |
sea scallops
|
|
| 2 | teaspoons |
orange zest
finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
spinach
fresh |
*
|
| 3E+1 | ml |
orange juice
|
|
| 5 | ml |
dijon mustard
freshly ground |
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
chives
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 680.4 | g |
sea scallops
|
|
| 1E+1 | ml |
orange zest
finely grated |
|
Directions
Remove tough stems from spinach, rinse well.
Soak and clean thoroughly.
Shake off water and put in a pot with lid.
In a small bowl, combine orange juice, mustard and pepper.
Whisk well.
Slowly drizzle in extra virgin olive oil, whisking well. Stir in 1 tablespoon chives; season with salt.
Set dressing aside.
Place the pure olive oil in a large non-stick 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.
