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1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set aside. For orange salad, in a medium bowl toss together oranges, onion, vinegar, and 1 teaspoon of the olive oil. Cover and chill until ready to serve.
2. Prepare Quinoa with Raisins and Pine Nuts; set aside and keep warm.
3. In a large nonstick skillet heat another 2 teaspoons of the olive oil over medium-high heat. Add sweet pepper and garlic; cook and stir about 3 minutes or just until pepper is tender. Add spinach. Sprinkle with 1/4 teaspoon of the salt. Cook, covered, for 2 to 3 minutes or just until spinach is wilted, stirring occasionally. Transfer to a medium bowl; cover and keep warm.
4. Wipe out skillet with paper towels. Add butter and the remaining 2 teaspoons olive oil to the skillet; heat over medium-high heat. Add scallops to hot butter mixture. Sprinkle scallops with the remaining 1/4 teaspoon salt and the black pepper. Cook about 4 minutes or until lightly browned and opaque, turning once. Serve scallops with orange salad, Quinoa with Raisins and Pine Nuts, and spinach mixture. Serve with glasses of milk.