Seared Asian Scallops with Spinach

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Asian Pan Seared Scallops with Spinach is an easy dinner to make on a weeknight but fancy enough for the weekend. The secret ingredient in these Asian Scallops is Ponzu sauce which will make it one tasty dish!

a plate of Asian Seared scallops with spinach

I'm always looking for a quick meal to get on my dinner table. Thirty minutes is plenty of time to make this scallop recipe, plus scarf it right down with a full glass of wine. I might even be able to chow down some dessert.

Well, maybe not. A relaxing dinner sounds much better, doesn't it?

But you understand. You can make these seared scallops and have plenty of extra time to relax. This easy recipe is made in a single pan so clean-up is easy too!

Best of all these succulent scallops are quick enough for a weeknight meal but also perfect for special occasions or dinner parties. The golden crust and savory sauce will make this a main dish that rivals any local restaurant.

Raw scallops are being patted down on a paper towel to absorb excess moistute.

Ingredients

Scallops – Purchase fresh sea scallops from a fish monger or your local grocery store. Fresh scallops smell like the sea but don't have a fishy smell. If using frozen scallops, thaw completely and pat dry with paper towels. Read my informative post all about scallops.
Olive Oil and Butter – by combining these ingredients you get the flavor of butter but the ability to sear at a high temperature resulting in a delicious golden crust on the scallops. Substitute the olive oil with avocado oil or any light, neutral-flavored oil.
Garlic Powder – Fresh garlic tends to burn so I prefer to use garlic powder.
Salt and Pepper – season to taste.
Ponzu Sauce – Made with soy sauce and citrus, ponzu sauce adds an umami flavor to the scallops.
Sesame Seeds – White sesame seeds add a little extra crunch to the dish.

What is Ponzu Sauce?

I love cooking with Ponzu sauce. It's a soy citrus sauce that adds a lot of flavor to the dish. I have several bottled versions that I love however, it can also be made at home with this recipe. I might try a homemade version sooner or later but this time I thought I'd use my extra time to make a Caramel Nectarine Tart to enjoy after dinner.

Instructions

In a large cast iron pan (or other frying pan), heat oil and butter to medium high heat. Sprinkle scallops with garlic, salt 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 the pan and cook for a few minutes 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 the sauce and sprinkle with sesame seeds. Season with salt and pepper to taste if necessary.

Tips for Cooking Asian Scallops

Use fresh seafood. These scallops were fresh and delicious. Always make sure to use the freshest scallops possible. I like to buy them the same day I'm cooking them. If you don't have access to fresh scallops, use frozen scallops but thaw them completely and dry them well.
Use a large skillet. You might have seen my recipe for Pan Seared Scallops with Brown Butter Beer Sauce so you know I love cooking scallops in a cast iron pan. Choose a large skillet so you can place the scallops in a single layer.
Use dry scallops. Be sure to give wet scallops a pat with some paper towels. This removed any moisture so that and will help create that nice golden crust. This is especially important if you are using thawed frozen scallops.
Use a HOT skillet. Scallops do not take very long to cook. Just make sure the pan is super hot when you add them. This ensures these Asian seared scallops have a good sear and a golden brown color. The inside will be creamy and just melt in your mouth.
Use fresh spinach! Make sure to use fresh spinach in this dish as frozen is just not the same. I often buy bags of baby spinach so the prep is very minimal.

How to Serve Asian Scallops and Other Adaptions

Plated scallops. Divide the spinach between four plates and topeach serving plate with the scallops. Drizzle with any remaining sauce from the pan and sprinkle with sesame seeds before serving.
Scallops on the half shell. There is something extra fancy about serving scallops on the half-shell. Plate clean scallops shells and top them with spinach, scallop, sauce and sesame seeds.
Add sesame oil. Finish the presentation by drizzling with just a splash of sesame oil. It rounds out the Asian flavor we all love.
Make them spicy. Add a pinch of crushed red pepper flakes to the spinach to give this dish a little kick.

FAQ

What to serve with scallops?

Scallops are pretty versatile. In addition to (or in place of) the spinach, you can serve these scallops with snow peas or a bit of sliced green onion. Rice, rice noodles or glass noodles can be served on the side of the scallop dish.

What is the difference between sea scallops, bay scallops and diver scallops?

Sea scallops and diver scallops are the same thing, the difference is in how they are harvested. Sea scallops are harvested with nets pulled by boats. Diver scallops are harvested by hand and are typically considered more environmentally friendly. They also come with a higher price tag. Size is the main difference between sea scallops and bay scallops. Bay scallops are small and bite-sized. You will need more bay scallops per person and they tend to cook quickly so be careful not to overcook them. Larger scallops work best in this recipe.

How to get a nice crust on scallops?

The key to golden scallops is to start with dry seafood and a hot pan. Pat the scallop with kitchen paper towels before adding to the pan. Once in the pan, leave them alone. You only need to flip them a single time.

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