Orange Scallops with Spinach and Walnuts

Orange Scallops with Spinach and Walnuts Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Orange Scallops with Spinach and Walnuts is a delicious and nutritious dish that combines the sweetness of oranges with the savory flavor of scallops. This recipe is perfect for a light and refreshing meal that is easy to prepare.

History

This recipe is a modern twist on classic scallop dishes, incorporating the bright and citrusy flavor of oranges. The combination of scallops, spinach, and walnuts creates a well-balanced and flavorful dish that is sure to impress your guests.

Ingredients

12 sea scallops (approximately 0.75 lb or 340 g)
0.5 cup freshly squeezed orange juice
2 tbsp olive oil
2 packages (8 oz or 227 g each) fresh baby spinach, stems removed
2 tbsp toasted walnuts
salt and white pepper to taste
0.5 (11 oz or 312 g) can mandarin oranges in juice, drained

How to prepare

Take the sea scallops, rinse them, and cut them in half. Place them in a nonreactive dish and add orange juice to the scallops. Stir well and set aside.
Take a 12-inch skillet and place it over medium heat. Add oil to the skillet, then add spinach. Cook the spinach until it is heated through and just wilted, stirring often.
Push the spinach to the sides of the pan to form a ring. Increase the heat to medium-high.
Place the scallops in the center of the pan and cook them, turning once, for about 1 to 2 minutes or until they are opaque.
Add walnuts to the mixture in the skillet and season with salt and white pepper.
When serving, make a bed of spinach on a plate and top with scallops, pan juices, and mandarin orange segments.

Variations

Substitute shrimp or chicken for the scallops for a different protein option.
Add some crushed red pepper flakes for a spicy kick.
Use pecans or almonds instead of walnuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to rinse the scallops thoroughly before cooking to remove any grit or sand.

- Cooking the spinach just until wilted will help retain its vibrant green color and fresh flavor.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Toasting the walnuts before adding them to the dish will enhance their nutty flavor.

Serving Suggestions

This dish pairs well with a side of quinoa or brown rice for a complete meal. A simple green salad with a citrus vinaigrette dressing would also complement the flavors of the dish.

Cooking Techniques

Searing the scallops in a hot skillet will give them a nice caramelized crust.

- Wilt the spinach quickly over high heat to retain its bright green color and fresh flavor.

- Toasting the walnuts in a dry skillet will enhance their nutty flavor.

Ingredient Substitutions

Use blood oranges or tangerines instead of mandarin oranges for a different citrus flavor.

- Substitute arugula or kale for the spinach for a different leafy green option.

- Use pistachios or cashews instead of walnuts for a different nut option.

Make Ahead Tips

You can marinate the scallops in the orange juice ahead of time to save time on the day of cooking. The spinach can also be washed and prepped in advance for easy assembly.

Presentation Ideas

Arrange the scallops and spinach on a platter and garnish with fresh orange slices and chopped walnuts for an elegant presentation. Drizzle with a balsamic reduction for added flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A light and refreshing cocktail, such as a gin and tonic with a splash of orange juice, would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish in a skillet over low heat until heated through. Be careful not to overcook the scallops.

Nutrition Information

Calories per serving

Each serving of Orange Scallops with Spinach and Walnuts contains approximately 250 calories, making it a light and nutritious meal option.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those following a low-carb diet. The main sources of carbohydrates in this recipe are the oranges and spinach.

Fats

The olive oil and walnuts in this recipe provide healthy fats that are essential for brain function and overall health. These fats also help to absorb fat-soluble vitamins from the other ingredients in the dish.

Proteins

Scallops are a rich source of protein, which is important for muscle growth and repair. This dish provides a good amount of protein to help keep you feeling full and satisfied.

Vitamins and minerals

Oranges are high in vitamin C, which is important for immune function and skin health. Spinach is a good source of vitamin A, vitamin K, and folate, which are essential for overall health.

Alergens

This recipe contains shellfish (scallops) and tree nuts (walnuts), which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this dish is a well-rounded and nutritious option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a great choice for a healthy and satisfying meal.

Summary

Orange Scallops with Spinach and Walnuts is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of sweet, savory, and nutty flavors, this recipe is sure to become a new favorite in your kitchen.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Orange Scallops with Spinach and Walnuts. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy beach house by the sea. Margaret was known for her exquisite taste in cooking, and she had promised to make me a special dinner that evening.

As we sat on the porch, sipping iced tea and enjoying the ocean breeze, Margaret suddenly jumped up and exclaimed, "I have the perfect recipe for tonight's dinner! Orange Scallops with Spinach and Walnuts. It's a family favorite, and I know you'll love it."

I watched in awe as Margaret effortlessly prepared the dish, her hands moving with grace and precision. She explained each step of the recipe to me, from searing the scallops to creating the tangy orange sauce to tossing the spinach and walnuts in a delicious vinaigrette.

As we sat down to eat, the flavors of the dish exploded in my mouth – the sweet and juicy scallops paired perfectly with the zesty orange sauce, and the crunchy walnuts added a delightful texture to the tender spinach. I looked at Margaret with admiration and gratitude, knowing that I had just learned a recipe that would become a cherished part of my own culinary repertoire.

When I returned home from my visit with Margaret, I couldn't wait to recreate the Orange Scallops with Spinach and Walnuts in my own kitchen. I gathered the ingredients – fresh scallops, juicy oranges, vibrant spinach, and crunchy walnuts – and set to work, channeling Margaret's grace and expertise as I cooked.

As the dish came together, I could almost hear Margaret's voice guiding me through each step. I seared the scallops until they were golden brown, squeezed fresh orange juice into a pan to create the sauce, and tossed the spinach and walnuts in a tangy vinaigrette. The aromas wafting from the kitchen were heavenly, and I knew that I had done justice to Margaret's beloved recipe.

When I served the Orange Scallops with Spinach and Walnuts to my family that evening, their eyes lit up with delight. They savored each bite, savoring the unique combination of flavors and textures that made the dish so special. My grandchildren even asked for seconds, a sure sign that Margaret's recipe had become a new family favorite.

Over the years, I have continued to make Orange Scallops with Spinach and Walnuts for special occasions and family gatherings, each time recalling the warm summer day when Margaret first shared the recipe with me. I have added my own twist to the dish, experimenting with different spices and garnishes to make it my own, but the core of the recipe remains the same – a testament to Margaret's culinary legacy and the bond we share through our love of food.

As I sit here now, reflecting on the memories of that day with Margaret and the countless times I have prepared Orange Scallops with Spinach and Walnuts since, I am filled with gratitude for the gift of her friendship and the joy of learning from a true culinary master. The recipe has become more than just a meal – it is a symbol of the love and connection that food can bring, a reminder of the power of sharing recipes and traditions across generations.

And so, I will continue to cook Orange Scallops with Spinach and Walnuts for years to come, passing down the recipe to my children and grandchildren, just as Margaret did for me. It is a dish that holds a special place in my heart, a reminder of the magic that happens when friends gather in the kitchen, sharing stories, laughter, and the joy of good food.