Ingredients for Seared Sea Scallops Over Baby Spinach
- 2 teaspoons vegetable oil
- Toasted Sesame Oil
- 2 cloves garlic, minced
- Gingerroot
- Baby Spinach
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- Fresh Ground Pepper
- Fresh Sea Scallop
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How to Make Seared Sea Scallops Over Baby Spinach
- Preheat oven to 200°F (93°C).
- In a large oven-safe skillet, heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil over high heat.
- Add minced garlic and grated ginger. Cook, stirring constantly, until fragrant and garlic softens, about 1 minute.
- Add baby spinach; cook until wilted and heated through, about 2 minutes.
- Stir in soy sauce, 1 tablespoon sesame seeds, and freshly ground black pepper. Toss to combine.
- Cover the skillet and place it in the preheated oven to keep warm.
- In a separate grill pan or heavy skillet, heat the remaining 1 teaspoon vegetable oil and 1 teaspoon sesame oil over medium-high heat.
- Add the patted-dry sea scallops. Sear for 2-3 minutes per side, until golden brown and cooked through. (Internal temperature should reach 145°F/63°C).
- Serve the seared scallops immediately over the warm spinach mixture. Garnish with additional sesame seeds if desired.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
3g
Fat
16g
Carbs
5g
