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CSA eats! spinach, starring in Sesame Scallops with Ponzu Spinach

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this our third week getting spinach, and I am totally fine with that. I super puffy heart love spinach, and I extra love the spinach from Picadilly Farm!

tonight I made Sesame Scallops With Ponzu Spinach from Jersey Girl Cooks. I wasn’t familiar with Ponzu, but found it easily at Shaws. Basically Ponzu is a citrus flavored soy sauce. Chris and I didn’t really think it had much citrus flavor though. All in all this dish was great! Below is the original recipe, I used different amounts of the scallops though, since it was just for us, and it said it served 4. and of course I am not sure how much spinach I had. it was half of what we got this week which I think was 3/4 lb. I used toasted sesame seeds, they come in a spice like jar in the Asian foods aisle.

Sesame Scallops With Ponzu Spinach
12 large scallops (about 1 1/4 lbs)
2 TBS olive oil
1 TBS butter
1 to 2 tsp garlic powder
fresh ground pepper to taste
12 oz baby spinach (2 bags)
1/4 cup ponzu sauce
a few spoons of sesame seeds
salt to taste

Pat scallops dry with paper towels. In a large fry pan, heat oil and butter to medium heat. Sprinkle scallops with garlic and pepper. Sear scallops for 2 to 3 minutes on each side until golden. Remove scallops from pan , keep warm and set aside. Add spinach to pan and cook for a few minutes or until wilted. Add ponzu sauce and mix thoroughly. Place spinach on 4 plates reserving the sauce in the pan. Place 3 scallops on top of each plate of spinach. Top with sauce and sprinkle with sesame seeds. Season with salt to taste. Makes 4 servings.


the sauce really isn’t as orange as it looks in the pic. it’s dark, like regular soy sauce.

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