Peppered Sea Scallops With Spinach is a lovely dish that brings the flavors of the sea to your table. It combines tender scallops with a spicy spinach purée, making it both healthy and delicious. Perfect for impressing family or friends, this dish is surprisingly simple to prepare!
Why Make This Recipe
If you want something special yet quick to whip up, this recipe is for you. It’s packed with flavor and nutrients, thanks to the spinach and spices. Plus, scallops are a treat that feels fancy without requiring much effort in the kitchen. This dish is great for a cozy dinner or a nice weekend meal.
How to Make Peppered Sea Scallops With Spinach
Ingredients:
- 2 tablespoons butter or mild oil
- 1/2 teaspoon cumin seeds
- 1 small onion, finely diced
- 2 garlic cloves, grated
- 1 jalapeño, halved, seeds removed and thinly sliced
- 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 6 ounces roughly chopped spinach leaves
- Salt
- Speck of ground cayenne
- 2 tablespoons dry white wine, plus 1 cup water for blending
- 12 large sea scallops (about 1 pound), trimmed and patted dry
- Salt and coarsely ground black pepper
- 2 tablespoons mild oil
- Zest and juice of 1 lemon
Directions:
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Make the spinach: Put the butter in a wide skillet or wok over medium heat. Add cumin seeds and cook them until they start to pop, about 1 minute. Add the diced onion and cook until it’s softened and barely browned, about 3 minutes. Stir in the grated garlic, jalapeño, ginger, garam masala, and turmeric. Cook for another 2 minutes while stirring often.
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Add spinach: Stir in the chopped spinach and coat it well. Turn the heat up to medium-high. Season with salt and a pinch of cayenne. Pour in the wine and cook, stirring just until the spinach is barely wilted. Remove the pan from heat and let it cool.
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Blend the spinach: Transfer the sautéed spinach to a blender or food processor. Blend, adding enough water to make a medium-thick purée. Taste and adjust the seasoning, then pour it into a small saucepan and set aside.
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Cook the scallops: Season the scallops on both sides with salt and coarsely ground black pepper. Heat a wide, heavy skillet over medium-high heat and add the oil. Swirl the pan to coat it. When the oil looks wavy, carefully set the scallops in the pan without crowding them. When they start to sizzle, reduce the heat to medium. Let them cook undisturbed for at least 5 minutes.
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Check the scallops: Use a metal spatula to turn one scallop over. It should be nicely browned. If not, let it cook for another minute. Gently turn over each scallop and cook for about 2 minutes more, until the sides look opaque. Turn off the heat.
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Serve: Reheat the spinach purée over low heat and spoon it into 4 warmed shallow plates. Place a few scallops, browned side up, on top of the spinach on each plate. Sprinkle with lemon zest and drizzle with lemon juice before serving.
How to Serve Peppered Sea Scallops With Spinach
This dish is best served warm. Pair it with a glass of dry white wine to enhance the flavors. It looks lovely on a plate, making it great for special occasions or family dinners.
How to Store Peppered Sea Scallops With Spinach
If you have leftovers, store them in an airtight container in the fridge. They should be eaten within 1-2 days. Reheat them gently on the stove or in the microwave, but keep in mind that scallops are best when fresh.
Tips to Make Peppered Sea Scallops With Spinach
- Don’t rush the cooking time for the scallops. Letting them cook undisturbed gives them a nice sear.
- Taste the spinach purée before serving to adjust the seasoning.
- Feel free to use different spices if you want to experiment.
Variation
You can add other vegetables like bell peppers or mushrooms to the spinach for extra flavor and nutrition. Another great twist is to substitute scallops with shrimp!
FAQs
Can I use frozen scallops?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking.
What if I don’t have garam masala?
You can make a simple spice mix with cumin, coriander, and a pinch of cinnamon for a similar flavor.
Can I make the spinach purée in advance?
Absolutely! You can prepare the purée a day before and store it in the fridge. Just reheat it before serving.
Peppered Sea Scallops With Spinach
Ingredients
For the Spinach Purée
- 2 tablespoons butter or mild oil Use butter for richer flavor or oil for a lighter option.
- 1/2 teaspoon cumin seeds
- 1 small onion, finely diced
- 2 cloves garlic, grated
- 1 whole jalapeño, halved, seeds removed and thinly sliced
- 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 6 ounces roughly chopped spinach leaves
- Salt Salt To taste.
- 1 speck ground cayenne Adjust for spice level.
- 2 tablespoons dry white wine
- 1 cup water for blending Use as needed for desired consistency.
For the Scallops
- 12 large sea scallops, trimmed and patted dry About 1 pound.
- Salt Salt To taste.
- 1 pinch coarsely ground black pepper To season.
- 2 tablespoons mild oil For cooking scallops.
- 1 whole lemon, zest and juice For serving.
Instructions
Prepare the Spinach Purée
- In a wide skillet or wok over medium heat, melt the butter and add cumin seeds. Cook until they begin to pop, about 1 minute.
- Add the diced onion and cook until softened and lightly browned, about 3 minutes.
- Stir in garlic, jalapeño, ginger, garam masala, and turmeric. Cook for another 2 minutes while stirring often.
- Add the chopped spinach and stir well. Increase heat to medium-high, season with salt and cayenne. Pour in the wine and cook until the spinach is barely wilted. Remove from heat and let cool.
- Transfer the sautéed spinach to a blender, adding enough water to make a medium-thick purée. Adjust seasoning as needed, pour into a small saucepan and set aside.
Cook the Scallops
- Season scallops with salt and black pepper on both sides.
- Heat a heavy skillet over medium-high heat, add oil and swirl to coat the pan.
- Place scallops in the pan without crowding them. When they start sizzling, reduce heat to medium and cook undisturbed for at least 5 minutes.
- Turn one scallop gently. If it isn’t nicely browned, cook another minute before flipping all scallops and cooking for about 2 minutes more until opaque.
- Turn off heat.
Serve the Dish
- Reheat the spinach purée over low heat and spoon it into warmed shallow plates.
- Top each plate with a few scallops, browned side up, and sprinkle with lemon zest and drizzle with lemon juice.
