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Five Spice Scallops over Sesame Spinach
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Five Spice Scallops over Sesame Spinach

I hope everyone had a wonderful Thanksgiving! We had seven adults at our celebration, including Shannon and her parents, and my good friend Geeti and her hubby Puneet and their cutie newborn son. Shannon and I split up the menu so we both ended up being quite relaxed and not overly stressed on Thursday. I was responsible for the turkey, gravy, stuffing, green beans, rolls, and pumpkin pie, while Shannon tackled the cranberry sauce, mashed potatoes, butternut squash, and apple pear crisp. Every dish I made was a first for me, so it was really fun! I also made Geeti a quinoa stuffed acorn squash, which was a twist on this recipe, since she’s a vegetarian. I removed the ground turkey and cooked the quinoa in veggie stock, of course, and also added in sautéed apples, lemon juice, and fresh sage instead of dried thyme. It was an evening full of wonderful food and even better company!

I actually was sick with a bad cold over the rest of the weekend and had a bunch of work to do, but thankfully I’m finally feeling better now and am in the mood to blog again – I also can’t wait to get back to the gym and into my kitchen this week! This scallop recipe is one that we enjoyed a few weeks ago. I picked up scallops on a whim at the market and decided it would be fun to make them with an Asian twist. I dusted the scallops with five spice powder, coriander, and cayenne pepper, and set the seared beauties on top of a bed of spinach sautéed with rice wine vinegar, soy sauce, honey, and sesame oil. I spooned some broth from the spinach on top and then we mopped it up from our bowls with some crusty bread. This is about a 20 minute meal – very fast and tasty.

Five Spice Scallops over Sesame Spinach
Printable Recipe

Ingredients:
1 teaspoon Chinese five spice powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1 pound sea scallops, side muscle removed
1 tablespoon canola oil
1 tablespoon unsalted butter
10 ounces fresh baby spinach
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil

Directions:
Mix five spice powder, coriander, cayenne pepper, and salt in a small bowl. Rinse scallops and pat them dry with paper towels. Place scallops on a large dish and evenly sprinkle spices on all sides of the scallops. Heat canola oil and butter over medium high heat in a large nonstick skillet and add scallops to the pan. Cook for about 2 minutes and then flip over with tongs. Cook an 2 additional minutes or until scallops are opaque and firm. Remove scallops from the pan. Add spinach to the same pan and cover with a lid and heat for 2 to 3 minutes or until wilted. Stir in vinegar, soy sauce, honey, and sesame oil. Place spinach into two bowls and place scallops on top. Spoon desired amount of spinach broth on top. Makes 2 servings.

Nutrition: 418 calories, 14.7g fat, 3.5g fiber, 42.6g protein per serving
Cost: $6.95 per serving

28 Responses to Five Spice Scallops over Sesame Spinach

  1. Glad to hear that you are feeling better! I was pretty sick a few weeks ago and when I was feeling better, I couldn’t wait to get back in the kitchen and the gym!

  2. Sounds like such a fun Thanksgiving! I love the idea of two bloggers getting together on the biggest culinary holiday of the year. (Especially two of my favorites!)

    These scallops sound delicious. I’ve become obsessed with five-spice lately!

  3. I think the world is telling me to eat more scallops…I’ve been thinking about them ever since the Foodbuzz Festival. And guess what? My roomie just bought 5-spice powder and told me I can share! 😀

  4. That is SO fun that you and Shannon split up the work- looks like a FABULOUS feast! I so want to be in charge of the majority of the meal one year soon. Glad you’re feeling better. And what a perfect meal. Josh loves scallops and I’m always looking for new ways to cook them

  5. sounds like a nice thanksgiving but not the part where you got sick afterwards. bummer!

    The scallops look great. love how you added the fun asian flavors.

  6. glad you’re feeling better! and it was a great day :) not a huge scallop fan, but i love what you’ve done with these! i finally picked up some five-spice, so i need to play with it :)

  7. Aww that sounds like such a fun Thanksgiving! And these scallops look absolutely delicious. Scallops used to be the one food I couldn’t stand, but now I can’t get enough of them!

  8. Your Thanksgiving feast looks so good. What a great idea to split up all the cooking with a foodie friend. I’m SO doing that when I host my first Thanksgiving. lol
    LOVE scallops! 😀

  9. hey there! this looks amazing – creative and unique. i must try it.
    i have just stumbled upon your blog and am loving it! i focus on the same type of content you do – easy, healthy, quick weeknight meals for my husband and i. glad to have discovered you!

  10. Happy belated Thanksgiving to you! Can you believe I am still trying to catch up?

    These scallops sound like the perfect clean break from all the holiday fare. I’ll keep ’em in mind for when I return from vacation next week!

  11. Your Thanksgiving spread sounds (and looks) amazing!!! Glad to hear you had a great holiday!

    I’ve never made scallops before – have to work up the nerve to do them. One step at a time… :)

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