Recipe by Hey Jude
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.
- 2 tablespoons vegetable oil
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 1 inch long piece gingerroot, minced
- 1 (10 ounce) bag Baby Spinach
- 1 tablespoon soy sauce
- 4 teaspoons sesame seeds, toasted
- fresh ground pepper
- 1 lb very fresh sea scallop
Directions See How It's Made
- Heat oven to 200°.
- Heat 1 T.
- of the vegetable oil and 1 tsp.
- of the sesame oil in a heavy skillet over high heat.
- Add garlic and ginger; cook, stirring, until garlic softens, about 1 minute.
- Add spinach, cook until leaves soften and heat through, about 2 minutes.
- Add soy sauce and sesame seeds and pepper; toss to combine.
- Cover skillet and place in oven to keep warm while scallops cook.
- Heat remaining 1 T.
- vegetable oil and 1 tsp.
- 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.
- *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.