Prep 10 mins
Cook 6 mins
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
- 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.
The baby spinach was great and very tasty, but the scallops were bland. Sorry Hey Jude. Tweeky a.k.a. Judi
Not very flavorful. The spinach was ok but nothing great. The scallops were bland.
I would add more seasoning to the oil used to cook the scallops.
My family all enjoyed this fresh and easy recipe. Thanks!