SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME

Soy-Butter Basted Scallops With Wilted Greens and Sesame image

Provided by Colu Henry

Time 30m

Yield 4 servings

Number Of Ingredients 13

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1 pound large sea scallops, patted dry
Kosher salt and black pepper
3 tablespoons grapeseed or canola oil, plus more as needed
2 tablespoons unsalted butter
2 tablespoons soy sauce
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes (optional)
1 1/2 pounds baby spinach or other tender greens
1 teaspoon toasted sesame oil
Lime wedges, for serving
2 tablespoons thinly sliced scallion greens
Sesame seeds, for garnish (optional)
Steamed rice, for serving

Steps:

Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.