Seared Scallops over Baby Spinach

epicurious.com

Frances Marxen

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

¾ 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: 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.

Directions at epicurious.com

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