Recipe: Scallops with Braised Spinach and Jasmine Thai Rice

Large Scallops, there were 12
Braised fresh spinach with garlic and olive oil
Jasmine Thai Rice
rec.food.cooking/Janic412/2003

Lightly floured the scallops adding a sprinkle of Old Bay seasoning. Olive oiled up the skillet and added about 2-3 tbsp. unsalted butter. Browned scallops until golden on both sides.

For the spinach, olive oiled up another skillet, gently sauteed finely minced garlic then added the spinach and stirred until wilted. Salted with very little sea salt.

For the rice:
1 cup Jasmine rice
2 1/2 cups chicken broth, canned or homemade
1/4 cup green onions, tops and bottoms, small dice
1 fresh red chili, seeded and minced (can use dried red pepper flakes to taste)
1 tbsp. fresh cilantro, chopped
1 tbsp. butter
1 tsp. minced ginger, I like a little more
Pinch of saffron (can use turmeric but the saffron is better)

In a med. pot combine all ingredients, bring to a boil, reduce the heat to low and cook about 15 minutes until the water is absorbed and the rice is tender.

Plated the spinach in the middle of the plate, placed the scallops on top and added the rice on the side. Sprinkled the plate with chopped cilantro. Good meal.