Dinner Tonight: Seared Scallops with Spinach and Arugula Recipe
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[Photograph: Nick Kindelsperger]
What's so great about scallops, among many things, is how well they take to high heat. We're not talking about a little sear on these guys, but a full on seven-minute barrage. That's more than I'd subject a manly hamburger to. There is no need to worry about them. Instead of coming out blackened and disgusting, they develop a terrific crust and lingering sweetness.
Scallops are the main focus of this recipe fromMartha Stewart, as the short list of ingredient proves. There's enough time (well, two minutes), for a perfect counterpoint to these sweet scallops. Spinach and arugula are quickly wilted with some garlic and red pepper flakes. They are slightly bitter and hot, and a nice accent to this stupendously simple meal.
- Yield:4
Ingredients
- 16 large sea scallops, rinsed and dried, tough muscles removed
- Salt and pepper
- 3 tablespoons Canola oil
- 2 garlic cloves, thinly sliced
- 7 ounces baby spinach
- 7 ounces baby arugula
- 1/4 teaspoon crush red-pepper flakes
Directions
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1.
Pour two tablespoons of the oil into a large skillet over medium-high heat. Season the scallops with a pinch of salt and pepper and them place them in the skillet. Cook for 6 to 7 minutes, or until they are golden brown on one side. Flip them and then cook for 30 seconds. Remove and set aside.
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2.
Reduce the heat to medium, and pour in the rest of the oil. Add the garlic and cook, stirring rapidly, for about 15 seconds. Then add the spinach, arugula, red-pepper flakes, and another pinch of salt and pepper. Cook, stirring often, until the greens have wilted. This should take about 2 minutes.
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3.
Serve the scallops with the greens. Season with salt and pepper to taste.