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An unforgettable
recipe for these Asian-style scallops!
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10
oz |
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jumbo scallops |
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¼
cup |
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cornstarch |
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10
oz |
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spinach, washed and patted dry |
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½
tsp |
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salt |
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½
tsp |
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sugar |
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1
Tbs |
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sesame oil |
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2
Tbs |
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cooking oil |
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2
Tbs |
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green onion, minced |
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2
tsp |
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garlic, minced |
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1/8
cup |
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red
chili pepper, cut into triangles |
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salt
and pepper to taste |
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2
tsp |
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sesame oil |
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1 |
Rinse
scallops, drain, and dip in cornstarch. Pan-fry
both sides of scallops in a non-stick pan until
golden brown. Set aside. |
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2 |
Stir-fry
spinach in ½ teaspoon of salt, ½ teaspoon of
sugar, 1 Tablespoon of sesame oil and the
cooking oil. Drain excess liquid and set aside
on a warm plate. |
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3 |
Stir fry
green onion, garlic and chili pepper until
fragrant, about 1 minute. Add scallops and
sprinkle with salt and pepper and 2 teaspoons of
sesame oil. |
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4 |
Place the
scallops on the spinach and serve. |
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Servings: 2 |
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