Directions

• 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.
• Place 1 tablespoon of the butter and 1 teaspoon of the garlic in a small saucepan over low heat.
• Sauté for 3 minutes. Stir in the orange zest, ginger root, soy sauce, and Sue Bee® honey.
• Squeeze the juice from the orange into the saucepan. Simmer for 5 minutes, stirring occasionally. Remove from heat.
• In a medium skillet over low-medium heat, add 1 tablespoon of the butter, the spinach, and the salt. Sauté for 3 minutes.
• 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.
• Wipe the skillet clean with a paper towel.
• Rinse the scallops and pat dry with a paper towel.
• Add the remaining 1 tablespoon of the butter to the skillet and return to medium heat.
• Add the scallops and cook on one side for 2 minutes.
• Turn and add remaining 1 teaspoon of garlic and sauté for 2 minutes more.
• Arrange on top of the spinach. Drizzle with the orange sauce.
• Use the paring knife to cut the reserved orange peel slice into thin strips.
• Curl the strips and arrange on top of the scallops.
• Serve immediately.