My blogging friend Jeena is having a great event this month. It is called Fishing Trip and she will be featuring seafood and fish recipes. I decided to send her this scallop recipe.
Yesterday I was the lucky recipient of some giant fresh scallops. One of my husbands friends gets them fresh off the boat and was kind enough to give us some. Looky, looky…….
Tonight I tried my hand in a 20 minute meal. Hey Rachael(and your 30 minute meals), you have nothing on me. Thirty minutes is enough to make this meal, plus scarf it right down with a full glass of wine. I might even be able to chow down some dessert. Well, maybe not.
These scallops were fresh, quick, easy, and delicious. The Kikoman Ponzu sauce really made the difference. Ponzu sauce is a soy citrus sauce that adds a lot of flavor.
And Rachael, I was only kidding. I really do like Rachael Ray. She has a lot of quick and easy ideas. Thank you Jeena for hosting such a nice event!
1 TBS butter
1 to 2 tsp garlic powder
fresh ground pepper to taste
12 oz baby spinach (2 bags)
1/4 cup ponzu sauce
a few spoons of sesame seeds
salt to taste
Pat scallops dry with paper towels. In a large fry pan, heat oil and butter to medium heat. Sprinkle scallops with garlic and pepper. Sear scallops for 2 to 3 minutes on each side until golden. Remove scallops from pan , keep warm and set aside. Add spinach to pan and cook for a few minutes or until wilted. Add ponzu sauce and mix thoroughly. Place spinach on 4 plates reserving the sauce in the pan. Place 3 scallops on top of each plate of spinach. Top with sauce and sprinkle with sesame seeds. Season with salt to taste. Makes 4 servings.