Sauted Scallops with Spinach

By zoep

Find more recipes at:

aohmc.blogspot.com

January 26, 2013

Ingredients

• 1 bunch of Organic Spinach, washed and drained
• 1 lb. scallops, at room temperature, pat dry with paper towel
• 4 cloves garlic, minced
• salt and ground black pepper
• sesame oil
• olive oil

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a large pot, heat water (enough to cover the spinach) to boil. Place the spinach in the boiling water and cook until spinach just turn soft, but still crunchy (about 1-2 minutes). Drain the hot water and rinse with cold water immediately, so that will stop the cooking process and keep the spinach in pretty green color.

Drain the extra water out and place spinach in a mixing bowl. Sprinkle with salt and and sesame oil. Add 2 cloves of minced garlic. Mix with a fork or chopstick and place on the bottom of a plate.

In a saucepan with medium-high heat, saute the scallops and garlic with drizzle of olive oil. Sprinkle with pinch of salt and ground pepper. Saute until each side turns light brown. about 3-4 minutes. Place on the top of a bed of spinach. Enjoy!

In a large pot, heat water (enough to cover the spinach) to boil. Place the spinach in the boiling water and cook until spinach just turn soft, but still crunchy (about 1-2 minutes). Drain the hot water and rinse with cold water immediately, so that will stop the cooking process and keep the spinach in pretty green color.

Drain the extra water out and place spinach in a mixing bowl. Sprinkle with salt and and sesame oil. Add 2 cloves of minced garlic. Mix with a fork or chopstick and place on the bottom of a plate.

In a saucepan with medium-high heat, saute the scallops and garlic with drizzle of olive oil. Sprinkle with pinch of salt and ground pepper. Saute until each side turns light brown. about 3-4 minutes. Place on the top of a bed of spinach. Enjoy!