Seared Scallops With Baby Spinach Recipe #169807
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.
by Chef Kate
17 min | 10 min prep
SERVES 4
- 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
- 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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5 stars