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)