Farm Report

Seared Scallops Over Baby Spinach

Makes 2 servings


  • 2 T vegetable oil, divided use
  • 2 tsp. toasted sesame oil, divided use
  • 2 cloves garlic, minced
  • 1 piece (1 inch long) ginger root, minced
  • 1 bag (10 ounces) baby spinach
  • 1 T soy sauce
  • 1 T plus 1 tsp. sesame seeds, toasted (see note)
  • Freshly ground pepper to taste
  • 3/4 lb sea scallops


  1. Heat oven to 200 degrees. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet over high heat. Add garlic and ginger; cook, stirring, until garlic softens, 1 minute. Add spinach; cook until leaves soften and heat through, 2 minutes. Add soy sauce, sesame seeds and pepper; toss to combine. Cover skillet; place in oven to keep warm while scallops cook.
  2. 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 spinach. 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.

Approximate values per serving: 390 calories, 23 g fat, 55 mg cholesterol, 35 g protein, 12 g carbohydrates, 2 g fiber, 890 mg sodium, 53 percent calories from fat.


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