Scallops & Sesame Soy Spinach

Ingredients

• 1 pound Maine sea scallops patted dry
•  Sea salt and fresh pepper
• 3 tablespoons canola oil
• 2 tablespoons unsalted butter
• 2 tablespoons soy sauce
• 3 garlic cloves thinly sliced
• ½ teaspoon red pepper flakes
• 1 ½ pounds spinach (baby spinach is nice and tender, or chop larger ones)
• 1 teaspoon sesame oil
•  Lime wedges for serving
• 2 tablespoons thinly sliced scallion greens
•  sesame seeds for garnish

1. Assemble ingredients and tools. Preheat the oven to 200 degrees.
2. Pat the scallops dry and season with sea salt and pepper.
3. Thinly slice the garlic cloves and set aside. Slice the scallion greens and set aside.
4. Heat 2 tablespoons of oil in a 12-inch cast iron skillet until it starts to shimmer. Add the scallops and cook for 2 – 3 minutes, until they start to get brown and crusty on the bottom.
5. Flip the scallops. Add the butter and soy sauce to the skillet. Using a spoon, drizzle the sauce over the tops of the scallops as they finish cooking, about 2 minutes.
6. Remove the scallops to an ovenproof plate.
7. Pour the sauce over, and keep the scallops warm in the oven.
8. Return the skillet to the stove over medium heat. Add 1-tablespoon canola oil, garlic slices and red pepper flakes. Cook until the garlic is pale golden, adding more oil if needed. Add the greens, season with salt, add some water, and cook until the greens are done.
9. To serve, arrange the scallops on top of the wilted greens, pour any remaining sauce over the top. Drizzle with sesame oil, squeeze some lime wedges and sprinkle with sesame seeds.

Recipe Notes