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Dinner Tonight

Seared Scallops With Indian Spinach

Seared Scallops With Indian Spinach

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Seared Scallops With Indian Spinach

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About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Seared Scallops With Indian Spinach

Ingredients

  • 4 tablespoons canola oil, divided
  • 1 teaspoon cumin seeds
  • 1 medium red onion, chopped (about 1 cup)
  • 2-inch piece fresh ginger, peeled, minced (about 2 tablepoons)
  • 3 medium garlic cloves, minced (about 1 tablespoon)
  • 1/4 teaspoon cayenne pepper
  • 3 teaspoons garam masala, divided
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt, plus more to season scallops
  • 1 1/2 pounds fresh spinach leaves, roughly chopped
  • 12 large scallops
  • Freshly ground black pepper
  • 2 tablespoons heavy cream

Procedures

  1. 1

    Heat 2 tablespoons of canola oil in a medium-saucepan over medium heat until shimmering. Add cumin seeds and stir constantly with a wooden spoon until they start to change color, about 15 seconds. Add red onion, ginger, and garlic and cook, stirring occasionally, until onion starts to brown, about 7 minutes. Stir in the cayenne, 2 teaspoons garam masala, turmeric, and salt, and cook until fragrant, about 30 seconds.

  2. 2

    Add a handful of spinach leaves and stir until wilted and bright green. Continue adding a handful at a time until all the spinach has been added. Reduce heat to medium-low, and simmer until spinach releases its liquid to form a sauce, 5 to 8 minutes.

  3. 3

    Meanwhile, dry the scallops on paper towels and season both sides with salt and pepper. Heat remaining two tablespoons of oil in a large non-stick skillet over medium-high heat. When shimmering, add the scallops and cook until golden brown on the bottom, about three minutes. Flip each and cook until brown on the other sides, about 2 minutes. When done, set scallops aside on a plate.

  4. 4

    Turn off the heat for the spinach, and stir in the remaining teaspoon of garam masala and then heavy cream. Divide spinach mixture between four plates. Top each with 3 scallops. Serve immediately.

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