Seared scallops with spinach

Name: Seared scallops with spinach
Cuisine: China
Ingredients: 300 g/11 oz fresh shelled scallops, sliced in half; sea salt; vegetable oil, for frying; 1 teaspoon five-spice powder; 150 g/5 oz baby spinach leaves, washed and dried; 2 or 3 tablespoons rice wine, sake or dry sherry; 2 or 3 tablespoons rice wine, sake or dry sherry; 5 cm /2 inch piece fresh root ginger, peeled and finely chopped; 2 fat garlic cloves, peeled and finely chopped; 2 teaspoons sesame oil; 2 tablespoons light soy sauce; 2 or 3 tablespoons rice wine, sake or dry sherry

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

300 g/11 oz fresh shelled scallops, sliced in half
1 teaspoon

Asia
China
Fish course
Pescatarian

Method

Season the scallops with the five-spice powder and a little salt.
Heat a large frying pan and pour in a little vegetable oil. Sear the scallops for a minute or so on each side until they take on some colour, then remove from the pan and keep warm.
Mix all the ingredients for the sauce in a bowl. Add the sauce to the pan and cook, stirring continuously