Seared Sea Scallops Over Baby Spinach

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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.

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Steps

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Heat oven to 200.

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Heat 1 t.

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Of the vegetable oil and 1 tsp.

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Of the sesame oil in a heavy skillet over high heat.

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Add garlic and ginger.

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Cook , stirring , until garlic softens , about 1 minute.

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Add spinach , cook until leaves soften and heat through , about 2 minutes.

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Add soy sauce and sesame seeds and pepper.

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Toss to combine.

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Cover skillet and place in oven to keep warm while scallops cook.

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Heat remaining 1 t.

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Vegetable oil and 1 tsp.

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Sesame oil over medium-high heat in a grill pan or heavy skillet.

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Sear scallops until dark golden , about 2 minutes per side.

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Serve scallops over the spinach.

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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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Ingredients

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vegetable oil, toasted sesame oil, garlic, gingerroot, baby spinach, soy sauce, sesame seeds, fresh ground pepper, fresh sea scallop