Scallops over Sautéed Spinach and Garlic
Simple and delicious.
10 scallops (or as many as you’d like. Just do not overcrowd the pan)
Salt and Pepper, to taste
1/2 small lemon
1 cup kale, chopped
1 clove garlic, chopped
1 tablespoon olive oil, divided
You will use two different pans for the scallops and kale. You can use any pan for the kale (I use non-stick). For the scallops, you must use a cast iron skillet. Using a non-non-stick pan (yes, double negative) will allow the scallops to brown. You want this! You will cook the kale and scallops simultaneously so that you can serve the scallops immediately after finished cooking.
Place fresh scallops on a plate. Pat them dry. Sprinkle both sides with salt and pepper. I use Himalayan salt and fresh cracked black pepper. Next, on the stove top, heat half a tablespoon of olive oil in a cast iron skillet. Heat the other half tablespoon of olive oil in your non-stick pan (or whichever pan you’re using for the kale). Add chopped kale to the pan and allow to cook for a few minutes.
Meanwhile, you can start cooking the scallops. You want to ensure your pan is hot enough...your scallops should sizzle when placing them onto the pan. If you want to check that your pan is hot enough, sprinkle a drop of water onto it; it should sizzle. Once your olive oil is hot, place scallops down. Do not move them. If you do, they will not brown the way that they should. Cook scallops for about 2 minutes.
In your other pan, add garlic and turn kale.
After your scallops have cooked for 2 minutes, turn them over. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does. Once you have turned the scallops, cook for an additional 2-3 minutes. Both sides of the scallop should be seared golden brown and the sides should look opaque all the way through. Do no overcook or they will become chewy and tough. They should feel firm to the touch, but still slightly soft.
Your kale should be finished, with the garlic slightly browned. Sprinkle some salt and pepper and serve on a plate. Place cooked scallops on top. I finished it all with some lemon juice. Serve immediately.