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Seared Sea Scallops over Baby Spinach

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“This delicious dish couldn't be easier to prepare. It's wonderful to serve to guests but also is quick and easy enough to have as an after-work treat. I found this recipe in the Chicago Tribune Good Eating section.”
READY IN:
16mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 200°.
  2. Heat 1 T.
  3. of the vegetable oil and 1 tsp.
  4. of the sesame oil in a heavy skillet over high heat.
  5. Add garlic and ginger; cook, stirring, until garlic softens, about 1 minute.
  6. Add spinach, cook until leaves soften and heat through, about 2 minutes.
  7. Add soy sauce and sesame seeds and pepper; toss to combine.
  8. Cover skillet and place in oven to keep warm while scallops cook.
  9. Heat remaining 1 T.
  10. vegetable oil and 1 tsp.
  11. sesame oil over medium-high heat in a grill pan or heavy skillet.
  12. Sear scallops until dark golden, about 2 minutes per side.
  13. Serve scallops over the spinach.
  14. *to toast sesame seeds, place them in a dry skillet over low heat, shaking often to prevent burning, until fragrant and barely colored, about 3 minutes.

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