Seared Scallops With Baby Spinach

Name: Seared Scallops With Baby Spinach
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4 serving(s)
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

(2)

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.

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READY IN: 17mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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