Seared Sea Scallops over Baby Spinach |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
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This delicious dish couldn't be easier to prepare. It's wonderful to serve to guests but also is quick and easy enough to have as an after-work treat. I found this recipe in the Chicago Tribune Good Eating section. Ingredients:
2 tablespoons vegetable oil |
2 teaspoons toasted sesame oil |
2 cloves garlic, minced |
1 inch long piece gingerroot, minced |
1 (10 ounce) bag baby spinach |
1 tablespoon soy sauce |
4 teaspoons sesame seeds, toasted |
fresh ground pepper |
1 lb very fresh sea scallop |
Directions:
1. Heat oven to 200°.
2. Heat 1 T.
3. of the vegetable oil and 1 tsp.
4. of the sesame oil in a heavy skillet over high heat.
5. Add garlic and ginger; cook, stirring, until garlic softens, about 1 minute.
6. Add spinach, cook until leaves soften and heat through, about 2 minutes.
7. Add soy sauce and sesame seeds and pepper; toss to combine.
8. Cover skillet and place in oven to keep warm while scallops cook.
9. Heat remaining 1 T.
10. vegetable oil and 1 tsp.
11. sesame oil over medium-high heat in a grill pan or heavy skillet.
12. Sear scallops until dark golden, about 2 minutes per side.
13. Serve scallops over the spinach.
14. *to toast sesame seeds, place them in a dry skillet over low heat, shaking often to prevent burning, until fragrant and barely colored, about 3 minutes.
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