Categories: Seafood, Party 
      Yield: 6 servings 
  
      2 ea Spinach; fresh  about 3/4 l 
      2 tb Orange juice 
      1 ts Dijon mustard;  fresly gr. 
      1 x  Black pepper; to taste 
      2 tb Olive oil 
      2 tb Chives; chopped 
      1 x  Salt; to taste 
  1 1/2 lb Sea scallops 
      2 ts Orange zest; finely grated 
  
  Hi all,  This was in the Parade section of last Sunday's paper by Rossi & 
  Lukins. Looks great and healthy. Remove tough stems from spinach, Rinse 
  well. 
   Soak & clean thoroughly. Shake off water and put in a pot with lid. In a 
  small bowl, combine orange juice, mustard & pepper. Whisk well. Slowly 
  drizzle in xtra v. olive oil., whisking well. Stir in 1 T. chives; season 
  with salt. Set dressing aside. Place the pure olive oil in a large nonstick 
  skillet.  Over medium heat, add half the scallops. Cook 4 to 5 min, or 
  until they are opaque and lightly golden, shaking the pan and turning 
  scallops once.  Proceed with the second batch. Keep warm. While scallops 
  are cooking, wilt the spinach over medium heat about 3 min., covered, 
  stirring once. When scallops are finished, drain the spinach well and set 
  in the center of a large serving plate. Pull spinach apart a bit with 2 
  forks so it comes close to the rim. Center scallops attractively atop the 
  spinach.  Pour the orange dressing over all and garnish with remaining 
  chives and the orange zest. Serve immediately. Per serving: 202 calories, 
  10g. fat, 37 mg. cholesterol. FROM: 
     ELISSA GOODMAN (MHFJ92B)