1 lb fresh or frozen sea scallops
2 T all purpose flour
1 t cayenne pepper
1 T sesame or peanut oil
1 10oz pkg of fresh baby spinach or kale
3 T diced cookeh ham or bacon crumbles
1 T water
2 T seasoned rice vineagar
toasted sesame seeds optional
Pan Seared 5 spice Scallops
- Thaw scallops if frozen. Rinse scallops; pat dry. In a plastic bag combine flour, pepper. Add scallops, shaking to coat evenly.
- In a large skillet heat oil over medium heat. Add scallops, cook 3-5 minutes or until browned and opaque, turning once. Remove from heat.
- Add spinach/kale and bacon/ham to same skillet. Sprinkle with water, cook covered, over medium heat for 2 minutes or until greens are tender. Drizzle with vinegar; toss to coat. Return scallops to skillet; heat through. If desired, sprinkle servings with sesame seeds.
- If desired serve over hot cooked brown rice or quinoa.