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

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

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

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Seared scallops with spinach

Ingredients

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