Seared Scallops With Baby Spinach |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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. 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.
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