Scallops with Wilted Spinach
Chinese MC 15mins
Seafood Vegetables Alcohol Main Course
Dairy Free Eggless
China Asia Asian
225g/8oz Shelled Scallops, sliced in half
1 teasp Five-Spice Powder
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
Season the scallops with the five spice and salt.
Heat the vegetable oil in a large frying pan, add the scallops and cook for 2-3
Remove and keep warm.
Add the garlic, ginger, sherry, soy sauce and sesame seed oil to the pan and
cook for 3-4 minutes.
Return the scallops to the pan along with the baby spinach and cook for a
minutes until leaves are wilted. Serve
Serving Suggestions :
Fish Recipes | General
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.