Pan-Seared Five-Spice Scallops

If you think scallops are just for special occasions, guess again. This easy scallop dinner cooks in just one pan and is ready in 20 minutes, so you can bring this restaurant favorite to your weeknight dinner menu.

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4.0 by 4 people

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  • Makes: 4 servings
  • Serving Size: 3 scallops + 2/3 cup spinach mixture
  • Start to Finish: 20 mins

Pan-Seared Five-Spice Scallops

Directions

  1. Thaw scallops, if frozen. Rinse scallops; pat dry. In a plastic bag combine flour, five-spice powder, and cayenne pepper. Add scallops, shaking to coat.
  2. In a large skillet heat oil over medium heat. Add scallops; cook 3 to 5 minutes or until browned and opaque, turning once. Remove scallops.
  3. Add spinach and ham to skillet; sprinkle with the water. Cook, covered, over medium-high heat 2 minutes or until spinach starts to wilt. Drizzle with vinegar, toss to coat. Return scallops to skillet; heat through. If desired, sprinkle servings with sesame seeds.

From the Test Kitchen

Serving Suggestion

If desired, serve over hot cooked brown rice or quinoa.

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Nutrition Facts (Pan-Seared Five-Spice Scallops)

  • Per serving:
  • 173 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 41 mg chol. ,
  • 327 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 0 g sugar ,
  • 22 g pro.
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