Pan-Seared Scallops with Ginger-Orange Spinach

Ingredients

• 0.1 teaspoon pepper black
• 0.3 cup vermouth dry
• 4  garlic cloves minced
• 1 tablespoon julienne-cut ginger fresh peeled
• 1 tablespoon green onions sliced
• 1 teaspoon butter 
• 0.3 cup orange juice fresh
• 1 teaspoon orange rind grated
• 0.5 teaspoon salt 
• 1.5 pounds sea scallops 
• 1.5 pounds pkt spinach fresh chopped
• 0.5 cup vodka 

Equipment

• bowl
• frying pan

Directions

1. Combine first 3 ingredients in a bowl.
2. Place scallops in a shallow dish.
3. Add vodka, vermouth, and half of ginger mixture; toss gently. Cover and marinate in refrigerator 30 minutes.
4. Melt margarine in a large skillet over high heat.
5. Add remaining ginger mixture, and saut 30 seconds.
6. Add orange rind and juice, and bring to a boil. Stir in spinach, salt, and pepper; cook 2 minutes or until spinach wilts.
7. Remove from skillet, and keep warm.
8. Remove scallops from marinade, reserving marinade.
9. Place skillet coated with cooking spray over high heat until hot.
10. Add scallops; cook 1 1/2 minutes on each side or until golden brown.
11. Remove from skillet; keep warm.
12. Add reserved marinade to skillet. Bring to a boil; cook until sauce is reduced to 1/4 cup (about 5 minutes).
13. Arrange scallops over spinach mixture; drizzle with sauce.