Seared Scallops Over Baby Spinach

This dish works magic when you want to seve an elegant meal but only have a few minutes to get dinner on the table. With a dish this simple, it pays to buy fresh ingredients. Use "dry-pack" scallops if possible. It will taste much better. Also, to toast the sesame seeds, place seeds in a dry skillet over low heat, shaking frequently (to prevent burning) until fragrant (3 minutes). This recipe makes 2 servings.

2 tbsp. vegetable oil
2 tsp. Asian sesame oil
2 cloves garlic, minced
1 (1 inch)piece ginger root, minced
1 (10 oz.) bag baby spinach
1 tbsp. soy sauce
1 tbsp. + 1 tsp. sesame seeds, toasted
fresh-ground black pepper, to taste
3/4 lb. sea scallops

Heat oven to 200. Heat 1 tbsp. oil and 1 tsp. sesame oil in heavy skillet over high heat. Add garlic and ginger. Cook, stirring 1 minute until garlic softens. Add spinach and cook 2 minutes until leaves soften and heat through. Add soy sauce, sesame seeds, and pepper. Toss to combine. Cover skillet and place in oven to keep warm while scallops cook.
Heat remaining 1 tbsp. oil and 1 tsp. sesame oil over medium heat ina grill pan or heavy skillet. Sear scallops 2 minutes per side until dark golden. Serve scallops over spinach.