Seared Scallops With Baby Spinach

“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.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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