Serious Eats: Recipes
Dinner Tonight: Seared Scallops with Spinach and Arugula
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 from Martha 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.