Name: Seared Scallops With Indian Spinach Recipe
Total time: 30 min
Yield: 4
Cuisine: Indian

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Sugar

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Vitamin B1

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Think of this recipe as part indian and part classic steakhouse. At the base is a fairly traditional indian spinach recipe, like one for saag paneerjust, you know, without the paneer. On top are sauted scallops that are buttery but still supple, with a slight sweetness. 

How to make Seared Scallops With Indian Spinach Recipe

Nick Kindelsperger

Crawler

Indian

<p>Think of this recipe as part indian and part classic steakhouse. At the base is a fairly traditional indian spinach recipe, like one for saag paneerjust, you know, without the paneer. On top are sauted scallops that are buttery but still supple, with a slight sweetness. </p>

Non Vegetarian

Pescatarian

Canola Oil,  Divided

Cumin seeds

Medium Red Onion,  Chopped

Fresh ginger,  peeled,  minced

Medium garlic cloves,  minced

Cayenne pepper

Garam Masala,  Divided

Ground turmeric

Salt,  plus more to season scallops

Fresh Spinach Leaves,  Roughly Chopped

Large Scallops

Freshly ground black pepper

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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