Stir-up buttery scallops and benefit from a boatload of selenium, a nutrient that may help fend off prostate cancer. Plus, they’re low in fat and calories. Add some sauces, spices, and some spinach, and you’ve got a perfect dinner.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 tbsp tahini</li>
<li>1 tbsp soy sauce</li>
<li>1 tbsp rice vinegar</li>
<li>2 tsp sriracha</li>
<li>2 tsp chopped ginger</li>
<li>2 tsp honey</li>
<li> Salt</li>
<li>4 tsp canola oil</li>
<li>3 garlic cloves, chopped</li>
<li>1 bunch spinach, ends trimmed</li>
<li>½ lb sea scallops (about 8 scallops)</li>
<li>1 cup cooked brown rice</li>
<li>2 tsp sesame seeds</li>
<li>1 scallion, sliced</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a bowl, whisk together 2 tbsp water, tahini, soy sauce, vinegar, sriracha, ginger, honey, and salt to taste.</li>
<li>Heat a wok or large skillet over medium-high heat. Add 2 tsp oil, and swirl to coat pan. Add garlic, and stir-fry 20 seconds. Add spinach and a couple of pinches salt to pan, and stir-fry just until wilted. Remove spinach from pan; set aside.</li>
<li>Heat 2 tsp oil in wok. Add scallops and stir-fry until they’re nearly cooked through, about 2 minutes. Lower heat to medium-low, and pour tahini sauce over scallops. Cook until sauce is hot and starts to bubble.</li>
<li>Place brown rice on serving plates, and top with spinach, scallops, and tahini sauce. Sprinkle on sesame seeds and scallions.</li>
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