Seared Scallops With Baby Spinach - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 inch piece fresh ginger, minced
10 ounces Baby Spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, see note
1 teaspoon sesame seeds, toasted, see note
fresh ground pepper
3/4 lb sea scallops

Preparation

Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
Add soy sauce, sesame seeds and pepper to taste; toss to combine.
Cover skillet; keep warm while scallops cook.
Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
Sear scallops until dark golden, about 2 minutes per side.
Serve scallops over the spinach.
Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.