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."
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Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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