Peppered Sea Scallops With Spinach
A delightful dish combining tender scallops with a spicy spinach purée, making it a perfect choice for special dinners.
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.
Notes
Serve warm with a glass of dry white wine. Best when fresh but can be stored in an airtight container in the fridge for 1-2 days. Reheat gently on the stove or in microwave.