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A Weekday Menu Recipe

 

Scallops with Wilted Spinach   HT  Chinese MC 15mins

 

 

Serves   4      Hot   Chi   Seafood  Vegetables Alcohol  Main Course  Dairy Free  Eggless  China  Asia  Asian

 

 

Ingredients

   225g/8oz Shelled Scallops, sliced in half

   1 teasp Five-Spice Powder

   Salt

   1 tbsp Vegetable Oil

   2 Garlic Cloves, chopped

   5cm/2 inch Fresh Ginger, finely chopped

   2 tbsp Dry Sherry

   1 tbsp Light Soy Sauce

   2 teasp Sesame Oil

   100g/4oz Baby Spinach, washed and dried

 

 

Instructions

 

1. Season the scallops with the five spice and salt. 

 

2. Heat the vegetable oil in a large frying pan, add the scallops and cook for 2-3 minutes.  Remove and keep warm. 

 

3. Add the garlic, ginger, sherry, soy sauce and sesame seed oil to the pan and cook for 3-4 minutes.

 

4. Return the scallops to the pan along with the baby spinach and cook for a further 1-2 minutes until leaves are wilted.  Serve immediately.

 

 

Serving Suggestions :

Accompaniments:     Chorizo Potatoes

Dessert:                         Nutty Grilled Pears

 

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |  More Chinese Recipes

 

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