Wilted Spinach and Scallop Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) large sea scallops rinsed, drained |
2 tablespoon(s) rice wine or sake |
1 teaspoon(s) fresh ginger mincecd |
2 1/2 tablespoon(s) olive oil |
1 pound(s) baby spinach rinsed, drained |
2 roasted red peppers diced into 1/4 in pieces |
3 tablespoon(s) seasame seeds toasted |
2 tablespoon(s) soy sauce |
2 tablespoon(s) rice vinegar |
1 tablespoon(s) sugar |
Directions:
1. Combine soy sauce, rice vinegar, and sugar in small bowl.
2. Holding a knife horizontal to cutting board, slice scallops horizontally in half. Place in bowl, add rice wine and ginger and toss lightly. Let sit briefly.
3. Heat a large skillet over high heat. Add 1.5 tblsp of oil and heat until very hot but not smoking. Drain scallops and add to pan. Fry over high heat for about 3 min on each side, until scallops are golden and cooked through. Remove with a large slotted spoon.
4. Place spinach in a salad bowl or deep serving bowl. Arrange cooked scallops evenly over spinach.
5. Wipe out skillet. Add the remaining 1 tblsp of oil and heat until hot. Add red peppers and stir-fry lightly over high heat, about 30 secs to 1 minute. Add dressing from step 1 to skillet and continue stir frying peppers until mixture is just under a boil. Pour hot dressing over spinach and scallops, then sprinkle with toasted sesame seeds and toss lightly. Serve immediately.
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