Deborah Puette’s Orange Honey Kissed Scallops entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Orange Honey Kissed Scallops
Serves 5
  1. 1 medium orange
  2. 3 tablespoons unsalted butter
  3. 3 teaspoons minced garlic
  4. 2 teaspoons minced ginger root
  5. 1/4 cup tamari premium soy sauce
  6. 3 tablespoons Sue Bee® Clover Honey
  7. 6 cups fresh baby spinach
  8. 1/2 teaspoon salt
  9. 1½ pounds fresh sea scallops
  1. With a paring knife, peel off a 1" by 2" strip of orange peel and set aside. Grate the remainder of the peeling and reserve.
  2. Place 1 tablespoon of the butter and 1 teaspoon of the garlic in a small saucepan over low heat.
  3. Sauté for 3 minutes. Stir in the orange zest, ginger root, soy sauce, and Sue Bee Honey.
  4. Squeeze the juice from the orange into the saucepan. Simmer for 5 minutes, stirring occasionally. Remove from heat.
  5. In a medium skillet over low-medium heat, add 1 tablespoon of the butter, the spinach, and the salt. Sauté for 3 minutes.
  6. Add 1 teaspoon of the garlic and sauté for 3 minutes more, stirring frequently. Remove from heat and arrange on the center of a serving platter.
  7. Wipe the skillet clean with a paper towel.
  8. Rinse the scallops and pat dry with a paper towel.
  9. Add the remaining 1 tablespoon of the butter to the skillet and return to medium heat.
  10. Add the scallops and cook on one side for 2 minutes.
  11. Turn and add remaining 1 teaspoon of garlic and sauté for 2 minutes more.
  12. Arrange on top of the spinach. Drizzle with the orange sauce.
  13. Use the paring knife to cut the reserved orange peel slice into thin strips.
  14. Curl the strips and arrange on top of the scallops.
  15. Serve immediately.
Sue Bee Honey