Yield: 6 Servings
|2||Spinach; fresh about 3/4 l|
|2 tablespoons||Orange juice|
|1 teaspoon||Dijon mustard; fresly gr.|
|Black pepper; to taste|
|2 tablespoons||Olive oil|
|2 tablespoons||Chives; chopped|
|Salt; to taste|
|1½ pounds||Sea scallops|
|2 teaspoons||Orange zest; finely grated|
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.