Sweet sea scallops cook quickly, needing only a brief 2–3-minute sauté to bring out their delicate flavor. Once the scallops are removed, the same skillet is used to create a bright, savory sauce with fresh ginger, orange juice, lemon juice, and a touch of butter to lightly coat them.

For an easy side dish, microwave rice and stir in fresh spinach for a simple, flavorful pairing.

HELPFUL HINTS:

Be sure scallops are dry before adding them to the skillet.

Make sure oil in skillet is hot before adding the scallops.

COUNTDOWN:

Make rice and spinach, cover with a lid and set aside.

Mix sauce ingredients together.

Saute scallops and make sauce.

SHOPPING LIST:

To buy: 3/4 pound sea scallops, 1 small bottle orange juice, 1 lemon, 1 container corn starch, 1 package microwaveable brown rice, 1 piece fresh ginger,1 container washer, ready-to-eat spinach, 1 bunch fresh thyme (optional garnish).

Staples: olive oil, butter, sugar, salt and black peppercorns.

Ginger Citrus Flavored Scallops

Recipe by Linda Gassenheimer

1 tablespoon coarsely grated fresh ginger

1/2 cup orange juice

2 tablespoons lemon juice

1 teaspoon corn starch

1 tablespoon water

3/4 pound sea scallops

2 teaspoons olive oil

1 tablespoon butter

2 teaspoons sugar

1 tablespoon fresh thyme, optional garnish

Mix ginger, orange juice, and lemon juice together in a small bowl. Set aside. Mix corn starch with water in another small bowl and set aside. Dry scallops with a paper towel. Heat oil in a medium-size skillet and add the scallops. Saute 2 minutes. Turn scallops over with a spatula and saute another minute or until scallops are opaque. Remove scallops to a plate and add the butter, citrus juice mixture and sugar to the skillet. Cook sauce over medium high heat until it simmers. Add the cornstarch mixture and stir until the sauce starts to thicken. Return scallops to the pan and turn them over in the sauce. Divide in half and serve on two dinner plates. Sprinkle thyme leaves on top (optional garnish).

Yield 2 servings.

Per serving: 297 calories (36 percent from fat), 11.8 g fat (4.4 g saturated, 3.9 g monounsaturated), 70 mg cholesterol, 29.2 g protein, 17.6 g carbohydrates, 0.3 g fiber, 336 mg sodium.

Brown Rice and Spinach

Recipe by Linda Gassenheiemr

4 cups washed ready-to-eat spinach

1 package microwaveable brown rice to make 1 1/2-cups cooked rice

2 teaspoons olive oil

Salt and freshly ground black pepper

Add spinach to a large bowl. Make rice according to package instructions and measure 1 1/2-cups. Reserve any remaining rice for another meal. Add to the bowl with the spinach. Mix well until the spinach starts to wilt. Add the oil and salt and pepper to taste. Cover with a lid or plate. Set aside while you make the scallops.

Yield 2 servings.

Per serving: 240 calories (23 percent from fat), 6.2 g fat (1.1 g saturated, 2.7 g monounsaturated), no cholesterol, 5.9 g protein, 40.9 g carbohydrates, 3.8 g fiber, 54 mg sodium.

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