Scallops with Spinach and Spicy Orange Juice Sauce
Elevate your dinner table with this elegant and flavor-packed recipe for Scallops with Spinach and Spicy Orange Juice Sauce. Perfectly seared sea scallops boast a golden crust that pairs beautifully with a bed of tender, garlicky spinach, delivering a light and nutritious base. The star of the dish is the vibrant orange juice sauce, infused with honey, orange zest, and a hint of red chili flakes for a tantalizing balance of sweetness and heat. Finished with a touch of butter for a silky texture, this spicy citrus sauce ties the plate together, creating an indulgent yet refreshing bite. Ready in just 35 minutes, this stunning dish is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and serve immediately for a restaurant-worthy presentation.
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Recipe Information
Ingredients
- 12 large sea scallops
- 6 cups spinach
- 1 cup orange juice
- 1 tablespoon honey
- 0.5 teaspoons red chili flakes
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon orange zest
- 1 tablespoon optional fresh parsley (for garnish)
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper. Set aside.
In a small saucepan, combine orange juice, honey, red chili flakes, and orange zest. Bring to a simmer over medium heat and reduce by half, stirring occasionally. This should take about 5-7 minutes. Once thickened slightly, remove from heat and set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add the spinach to the skillet in batches, stirring occasionally until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside, keeping it warm.
Wipe the skillet clean and return it to medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
When the skillet is hot and the butter is foamy, add the scallops. Do not over-crowd the pan. Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Reduce the heat to low and melt the remaining 2 tablespoons of butter in the skillet. Carefully pour in the reduced orange sauce, stirring to incorporate the butter and create a glossy finish.
To plate, divide the wilted spinach among 4 plates, place 3 scallops on top of each spinach bed, and drizzle the spicy orange juice sauce over everything.
Garnish with optional fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 38.1 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
