Seared Scallops With Baby Spinach

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.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 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

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.