Orange Scallops with Spinach and Walnuts

Rinse sea scallops and slice in half. Place in nonreactive dish and add orange juice. Stir well and set aside.

Place a 12-inch skillet over medium heat and add oil. Add spinach and cook until heated through and just wilted, stirring often.

Push spinach to edges of pan, forming a ring. Increase heat to medium high. Place scallops in the center of pan and cook scallops, turning once, 1 to 2 minutes or until opaque.

Add walnuts, and season with salt and white pepper. To serve, make a bed of spinach on plate; top with scallops, mandarin orange segments and pan juices.