Photo credit: www.epicurious.com
Step 1
Begin by warming 3 tablespoons of extra-virgin olive oil in a medium-sized, high-sided skillet over medium heat. Add in 2 large shallots, chopped, 4 cloves of garlic, chopped, and 1 small jalapeño, chopped. Stir occasionally as the shallots soften, aiming for about 5 to 7 minutes without allowing them to color.
Step 2
Next, finely grate the zest of 1 large lemon into the pan, setting the lemon aside for later use. Incorporate one 10-ounce package of frozen spinach, ½ cup of heavy cream, and 1 teaspoon of Diamond Crystal or ½ teaspoon of Morton kosher salt. Cover the pan and let the mixture cook, stirring occasionally, until the spinach is completely thawed, which should take about 8 to 12 minutes based on the spinach’s form.
Step 3
While the spinach simmers, season 1 pound of dry sea scallops, ensuring the side muscle is removed and they are patted dry, with salt. Next, heat the remaining 2 tablespoons of extra-virgin olive oil in a large, nonstick skillet over medium-high heat. Depending on your pan size, you may need to work in batches. Place the scallops in the skillet, making sure they are spaced out evenly. Cook without disturbance, gently swirling the pan, and adding more oil if necessary, for approximately 5 minutes until they are golden brown on the bottom. Carefully turn the scallops over, then remove the pan from heat and let them sit until they become opaque all the way through, which should take about 9 to 11 minutes.
Step 4
Once the spinach mixture is ready, transfer it to a blender. Add ¼ cup of hot water and blend until the result is a smooth and vibrant green sauce. If the consistency appears too thick, consider adding up to an additional ¼ cup of water. Squeeze the juice from half of the previously reserved lemon into the blender and mix briefly to combine. Adjust the seasoning by tasting the sauce, adding more lemon juice or salt as preferred. Finally, distribute the sauce among individual plates and top each with the seared scallops.
Source
www.epicurious.com