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Seared Scallops With Baby Spinach

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“A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.”

Ingredients Nutrition


  1. Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
  2. dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
  3. Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
  4. Add soy sauce, sesame seeds and pepper to taste; toss to combine.
  5. Cover skillet; keep warm while scallops cook.
  6. Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
  7. Sear scallops until dark golden, about 2 minutes per side.
  8. Serve scallops over the spinach.
  9. Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

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