Peppered Sea Scallops with Spinach

Put Peppered Sea Scallops with Spinach down as a new favorite. I really like the combination of the Pepper Flavoring with the Spinach. Of course I always like Scallops. This recipe is a keeper! It also is very fast to make, always a plus. 

Peppered Sea Scallops with Spinach

New York Times

An easy but elegant full-flavored main course, this dish is best made in fall or winter, when sea scallops are in season. The generously peppered scallops lay on a bed of puréed spinach. The spinach leans on Indian flavors, run through with heady garam masala, turmeric and ginger. Substitute pan-seared fish or shrimp if scallops aren’t your thing. If desired, serve with steamed rice.

 

INGREDIENTS
Yield:4 servings, as a main course
 
FOR THE SPINACH
2       tablespoons butter or mild oil
½      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
1teaspoon garam masala
½      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

 
FOR THE SCALLOPS
 
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
 
PREPARATION
 

Make the spinach: Put the butter in a wide skillet or wok over medium heat. Add cumin seeds and cook until fragrant and beginning to pop, about 1 minute. Add onion and cook until softened and barely browned, 3 minutes, then add garlic, jalapeño, ginger, garam masala and turmeric. Cook, stirring frequently, for 2 minutes more.

Add spinach, stir to coat well and turn up heat to medium high. Season with salt and cayenne. Add wine. Cook, stirring just until spinach is barely wilted. Remove pan from heat and set aside to cool.

Transfer spinach to a blender or food processor. Blend, adding enough water to make a medium-thick purée (add a little more for a thinner broth). Taste and adjust seasoning, then pour into small saucepan and set aside.

Cook the scallops: Season scallops on both sides with salt and generous amounts of coarse pepper. Set a wide, heavy skillet over medium-high heat. Add oil and swirl pan to coat. When oil is wavy, set scallops in pan without crowding. When they begin to sizzle, turn heat to medium. Don’t move scallops — they will need to cook undisturbed for at least 5 minutes.

Check the scallops: Using a metal spatula, turn one scallop over. It should be nicely browned. (If not, return it to the pan for another minute or so.) Turn over each scallop carefully and cook for about 2 minutes more, until sides look opaque. Turn off heat.

Reheat spinach purée over low heat, and spoon into 4 warmed shallow soup plates. Arrange a few scallops browned side up atop spinach on each plate. Sprinkle with lemon zest, shower with juice and serve.