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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


  1. Thaw scallops if frozen. Rinse scallops; pat dry. In a plastic bag combine flour, pepper. Add scallops, shaking to coat evenly.
  2. 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.
  3. 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.
  4. If desired serve over hot cooked brown rice or quinoa.
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