Ingredients
Estimated Times
Preparation Time: 10 mins
Cooking Time: 10 mins
Servings: 2
2 T veg. oil, divided
2 tsp. toasted sesame oil, divided
2 cloves garlic, minced
1 1" long piece ginger root, minced
1 10 oz. bag baby spinach
1 T soy sauce
1 T plus 1 tsp. sesame seeds, toasted
Freshly ground pepper to taste
3/4 lb. sea scallops
Preheat oven to 200 degrees. Heat 1 T of the veg. oil and 1 tsp. of the sesame oil in a heavy skilled over high heat. Add the garlic and ginger root. Cook, stirring, until garlic softens, about 1 min.
Add the spinach and cook until the leaves soften and heat through, about 2 min. Add the soy sauce, sesame seeds and pepper; toss to combine. Cover skillet and place in the oven to keep warm while the scallops cook.
Heat the remaining 1 T veg. oil and 1 tsp. sesame oil over med. high heat in a grill pan or heavy skillet. Add the scallops and cook until dark golden, about 2 min. per side.
Serve scallops over the spinach.
Note: To toast sesame seeds, place them in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.
Preparation
see above
