Wilted Spinach and Scallop Salad with Toasted Sesame Seeds

4 Servings

1 pound large sea scallops, rinsed and drained                                                               

2 tablespoons rice wine or sake                                                                                 

1 teaspoon minced fresh ginger                                                                                 

2½  tablespoons olive or canola oil                                                                            

2 roasted red peppers, cut into ¼-inch dice *                                                          

1 pound  baby spinach, rinsed and drained                                            

Dressing, (combine all in a small bowl):                                                                    

½ cup light soy sauce                                                                                                  

2½ tablespoons sugar                                                                                                                                

 5 tablespoons clear rice vinegar                                                                                         

3 tablespoons sesame seeds, toasted in a non-stick frying pan until golden brown (optional)

1. Holding a knife horizontal to the cutting board, slice the scallops through the thickness. Place in a bowl, add the rice wine and ginger, and toss lightly. Let sit briefly.                                                                                                           

2. Heat a large skillet or a wok. Add 1½ tablespoons of the oil and heat until very hot, but not smoking. Drain the scallops and add to the pan. (If too many, fry in two batches). Pan fry over high heat for about 3 minutes on each side until the scallops are golden cooked. Remove with a large slotted spoon or strainer and set aside. Wipe out the pan. Arrange the spinach in a salad or deep serving bowl. Sprinkle the cooked scallops evenly over the spinach.                                                                                                                           

3. Reheat the pan and the remaining oil until hot. Add the red peppers and stir-fry lightly over high heat, about 30 seconds. Add the pre-mixed dressing and stir-fry until just under a boil. Pour the hot dressing over the spinach and scallops and sprinkle the top with the toasted sesame seeds, if using. Serve immediately and toss lightly before eating.  

*For convenience, use roasted peppers from a jar.  

*Spinach is not only rich in iron and chlorophyll, which helps to fortify blood, it is abundant in vitamin A and iron. According to Chinese doctors, it helps to relieve dryness in the body and quenches thirst.