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See below ingredients and instructions of the recipe
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
---------------------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.
Reprinted from Woman's Day Magazine, June 1996.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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