So simple yet so elegant, juicy scallops are instantly seared, then simmered in a light ginger-soy sauce. Prep the peppers, make the sauce and clean the spinach ahead of time. Then all that’s left to do is a quick stir-fry. Excellent spooned over soft noodles or fragrant coriander rice.
Scallops sometimes have a small square-shaped muscle attached to them. While these are edible, they’re very tough and chewy. Just pull off the muscle and discard before cooking.