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.
- 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
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.
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.
Serve the scallops with the greens. Season with salt and pepper to taste.