Recipe by Chef Kate
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.
Top Review by mersaydees
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.
- 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
Directions See How It's Made
- 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.