Seared Scallops With Baby Spinach

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 seed, toasted, see note
• 1 teaspoon sesame seed, toasted, see note
• fresh ground pepper
• 3/4 lb sea scallops

Directions

1. 1

   Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.

2. 2

   dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.

3. 3

   Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.

4. 4

   Add soy sauce, sesame seeds and pepper to taste; toss to combine.

5. 5

   Cover skillet; keep warm while scallops cook.

6. 6

   Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.

7. 7

   Sear scallops until dark golden, about 2 minutes per side.

8. 8

   Serve scallops over the spinach.

9. 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.