Source: dLife

A seafood delight of scallops with a citrus zing and tasty walnuts.

Servings

12 large scallops (approximately 3/4 pound)
0.5 cup orange juice
2 tbsp olive oil
16 oz fresh baby spinach , stems removed
2 tbsp walnut halves , toasted
1 pinch white pepper
1 pinch salt
5.5 oz mandarin oranges, canned, with juice, drained , drained

1 Rinse sea scallops and cut in half.
2 Place scallops in a nonreactive dish and stir in orange juice.
3 Set aside.
4 Place a 12 inch skillet over medium heat, add oil, then add spinach and cook until the spinach is heated through and just wilted, stiring often.
5 Push the spinach to the sides of the pan so that it forms a ring, then increase the heat to medium high.
6 Place the scallops in the center of the panand cook them turning once for about 1 to 2 minutes or until they are opaque.
7 Add walnuts to the mixture in the skillet, seasoning with salt and white pepper.
8 When serving make a bed of spinach on a plate and top with scallops, pan juices and mandarin orange segments.

A seafood delight of scallops with a citrus zing and tasty walnuts.