Community Recipe
from [DeborahBonk]
Wilted Spinach and Scallop Salad

Wilted Spinach and Scallop Salad

  • Yield: 4 servings


  • 1 pound(s) Large sea scallops Rinsed, drained
  • 2 tablespoon(s) Rice wine or sake
  • 1 teaspoon(s) fresh ginger Mincecd
  • 2 1/2 tablespoon(s) Olive oil
  • 1 pound(s) Baby spinach rinsed, drained
  • 2 Roasted red peppers diced into 1/4 in pieces
  • 3 tablespoon(s) Seasame seeds toasted
  • 2 tablespoon(s) soy sauce
  • 2 tablespoon(s) rice vinegar
  • 1 tablespoon(s) Sugar


1. Combine soy sauce, rice vinegar, and sugar in small bowl.

2. Holding a knife horizontal to cutting board, slice scallops horizontally in half. Place in bowl, add rice wine and ginger and toss lightly. Let sit briefly.

3. Heat a large skillet over high heat. Add 1.5 tblsp of oil and heat until very hot but not smoking. Drain scallops and add to pan. Fry over high heat for about 3 min on each side, until scallops are golden and cooked through. Remove with a large slotted spoon.

4. Place spinach in a salad bowl or deep serving bowl. Arrange cooked scallops evenly over spinach.

5. Wipe out skillet. Add the remaining 1 tblsp of oil and heat until hot. Add red peppers and stir-fry lightly over high heat, about 30 secs to 1 minute. Add dressing from step 1 to skillet and continue stir frying peppers until mixture is just under a boil. Pour hot dressing over spinach and scallops, then sprinkle with toasted sesame seeds and toss lightly. Serve immediately.

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Wilted Spinach and Scallop Salad recipe