Ingredients
For the soy-sherry sauce:
¼ cup water
1½ teaspoons sugar
⅓ cup low-sodium soy sauce
⅓ cup dry sherry
½ teaspoon sesame oil
For the scallops:
6 to 8 large or jumbo sea scallops (dry packed)
Cooking oil*
Sauteed spinach
Small piece of fresh ginger cut into thin julienne strips ¾-inch long
Scallion, thin strips about ¾-inch long
Instructions
For the soy-sherry sauce:
¼ cup water
1½ teaspoons sugar
⅓ cup low-sodium soy sauce
⅓ cup dry sherry
½ teaspoon sesame oil
For the scallops:
6 to 8 large or jumbo sea scallops (dry packed)
Cooking oil*
Sauteed spinach
Small piece of fresh ginger cut into thin julienne strips ¾-inch long
Scallion, thin strips about ¾-inch long
Instructions
For the soy-sherry sauce:
- In a small saucepan, add the water and sugar. Cook over medium heat until sugar has dissolved. Add the soy sauce and bring to a simmer. Remove pan from the heat and stir in the sherry and sesame oil. Set aside.
- Prepare the scallops by removing the little "foot" (abductor muscle) if not already removed and pat dry. In a large non-stick skillet or saucepan heat the oil over medium-high heat until almost smoking. Add the scallops to the pan, flat side down, and let them cook undisturbed for about 2 minutes until the bottom has browned. Turn scallops over and cook for 2 minutes on the other side. Remove scallops from the pan and place on a plate. The scallops will be translucent in the middle. Let scallops rest while sauteing the spinach.
- Once the spinach is finished divide it equally on two plates or low-sided bowls. Place scallops on top of the spinach. Spoon sauce over the scallops. Garnish with ginger and scallions. Serve with a side of brown rice (or white rice if preferred).
