Scallops and Spinach in a Ponzu Sauce

If you're a fan of scallops, this recipe is for you.  Not only is it healthy, but it is easy to make.  I use frozen colossal scallops, but unfrozen from your seafood department works just as well.  You can use any large size of scallop, just not the small bay scallops.  Fresh spinach from your produce department works best for this recipe. I like a nice Savignon Blanc or even a Riesling with this recipe. Cheers!

Serves 4

1 - 1 1/2 lbs. large scallops.

2 Tbs. butter.

1 Tbs. olive oil.

1 lb. of fresh spinach.  Yes, I lb!  It shrinks a lot when it's cooked.

1 Tbs. salt and pepper.

1 Tbs. garlic powder.

1/4 cup Ponzu sauce.

1 tsp. white sesame seeds.


Heat a large pan or cast iron skillet to high heat with butter and olive oil.  Sprinkle both sides of scallops with salt, pepper and garlic powder.  Once the pan is hot and butter is melted, add the scallops.  Let them cook about 4 minutes.  Don't move them!  Let the crust form on the first side.  Flip them to the other side and cook another 4 minutes.   When they are done, transfer them to a dish and cover with foil.

Turn heat to medium and Add the ponzu sauce to the same pan you cooked the scallops in.  Put the spinach in the pan and cover.  You may have to keep adding spinach to the pan once it starts wilting.  Toss the spinach around until it is all cooked.  Take spinach out of the pan put it on a plate and top with 3-4 scallops.  Sprinkle with sesame seeds.


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