Sunset Sea Scallops: Page 168, Another Taste of Aloha

When I’m ready for a quick evening meal (or a meal even my husband can put together), I keep finding myself reaching for Another Taste of Aloha.  The recipes are exactly what they claim to be – quick, healthy and delicious, and it’s such a pleasure to cook with.  For example, we love scallops, but we get tired of the same old drawn butter topping that pairs so naturally with the sweet, tender morsels.  The Sunset Sea Scallops, on page 168, Another Taste of Aloha, in the Seafood section, have a delicious citrus dressing that really brings out the scallops’ sweetness.

The dressing was easy to put together, the scallops and spinach cooked up quickly, and everything came together nicely on the plate and tasted delicious.  The citrus and basil is an excellent pairing with the tender sweet scallops and spinach.  It was a perfect quick evening meal, and a perfect way to bring out the best in the delicious scallops.  Whip it up tonight!

Golden crust + golden dressing = light evening meal worth its weight in gold!

Sunset Sea Scallops


  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh basil, chopped
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 1/2 pounds fresh scallops
  • 1 1/2 fresh spinach, washed, trimmed and torn in bite-sized pieces
  • 2 teaspoons orange peel, finely grated

In a small bowl, whisk together orange juice, mustard and pepper.  Slowly stir in olive oil.  Add 1 tablespoon basil and season with salt.  Set aside.  Heat olive oil in a large skillet.  Over medium heat, cook half of the scallops at a time for 4 to 5 minutes or until opaque and lightly browned.  While scallops are cooking, steam the spinach in the moisture that clings to the leaves until tender, about 3 minutes.  When scallops are done, drain the spinach and arrange on a large serving platter.  Center the scallops on the spinach and pour orange dressing on top.  Garnish with remaining basil and orange zest and serve immediately.

Serves 6.

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