Seared Scallops With Baby Spinach

Total Time
17mins
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.

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.

Reviews

(2)
Most Helpful

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.

mersaydees June 03, 2008

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

TasteTester March 10, 2008

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