Prep 10 mins
Cook 7 mins
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.
- 2 tablespoons vegetable oil
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 10 ounces Baby Spinach
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted, see note
- 1 teaspoon sesame seeds, toasted, see note
- fresh ground pepper
- 3⁄4 lb sea scallops
- Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
- dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
- Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
- Add soy sauce, sesame seeds and pepper to taste; toss to combine.
- Cover skillet; keep warm while scallops cook.
- Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
- Sear scallops until dark golden, about 2 minutes per side.
- Serve scallops over the spinach.
- 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.
Very interesting dish. This cooks so quickly that you really need to have your mis en place! I agree with TasteTester, I would double the spinach; I might even try grating the fresh ginger, and perhaps sprinking in a 1/4 teaspoon sugar to the spinach while it cooks. Thanks, Chef Kate! Made for ZWT4.
Delicious and quick & easy to make as well. The scallops came out perfectly, and putting ginger, garlic, soy sauce and sesame seeds in the spinach really gave it a wonderful flavor -- much different than other spinach recipes. We LOVED it. Next time I will definitely make 2-3 times as much spinach because it's so tasty. Thanks, Chef Kate