Soy-Butter Basted Scallops With Wilted Greens and Sesame Recipe

1. 
   
   Heat the oven to 70°C. 
2. Season 2 scallops well with salt and pepper. Heat a cast-iron skillet over medium-high. Add 1 tbsp grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 1 to 2 minutes, until they begin to brown and form a crust on the bottom.
3. Flip the scallops, add a tsp butter and 1 tbsp 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.
4. 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.
5. Add 1 tbsp grapeseed oil to the skillet and heat over medium. Add a thinly sliced clove of garlic and a few 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. 
6. Return the heat to medium-high and add 100g 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.
7. 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 strips of spring onions and sesame seeds
8. Recipe by Colu Henry, inspired  by Naoko Takei Moore and Kyle Connaughton.

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Soy-Butter Basted Scallops With Wilted Greens and Sesame Recipe

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Soy-Butter Basted Scallops With Wilted Greens and Sesame Recipe https://sweetteabiscuits.blogspot.com/2021/05/soy-butter-basted-scallops-with-wilted.html