SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME
This simple dish was inspired by a recipe for steamed scallop and butter rice found in "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It's wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Provided by Colu Henry
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
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EPHREM ABEBE
[email protected]I'm not a big fan of scallops, but I thought I'd give this recipe a try. I'm glad I did! The scallops were delicious, and the wilted greens and sesame seeds added a nice touch of flavor.
Md Risan
[email protected]This recipe is a great way to use up leftover scallops.
Corina Castillo
[email protected]I've made this recipe several times now, and it's always a hit. The scallops are always cooked perfectly, and the sauce is always delicious. I highly recommend this recipe.
Aliahmd
[email protected]I'm not a fan of soy sauce, so I used a different type of sauce in this recipe. The scallops were still delicious, and the wilted greens and sesame seeds were a great addition. I'll definitely be making this dish again, but I'll use a different type
Aracelis Maldonado
[email protected]This recipe is a bit spicy for my taste. I think I'll use less chili sauce next time. The scallops were cooked perfectly, though, and the wilted greens and sesame seeds were a nice touch.
Bianca Marquez
[email protected]I'm allergic to sesame, so I omitted the sesame seeds from this recipe. The scallops were still delicious, and the wilted greens were a great addition. I'll definitely be making this dish again, but I'll use a different type of nut or seed.
UzairAli Ali
[email protected]I'm not a fan of seafood, but I thought I'd give this recipe a try. The scallops were surprisingly good! They were cooked perfectly, and the sauce was delicious. I'll definitely be making this dish again, but I'll use a different type of protein.
Op Lagent
[email protected]This recipe is a great starting point for creating your own variations. I've tried it with different types of seafood, vegetables, and sauces, and it's always been delicious.
Izzy Singh
[email protected]I added a bit of minced ginger to the sauce, and it really enhanced the flavor. I also used a different type of sesame seed, and it gave the dish a nice nutty flavor.
Wiseman Mkhize
[email protected]I'm not a fan of wilted greens, so I omitted them from this recipe. The scallops were still delicious, and the sauce was great. I'll definitely be making this dish again, but I'll use a different type of vegetable.
Khuliso Mawela
[email protected]This recipe is a great way to use up leftover scallops. I had a few scallops left over from another dish, and I decided to try this recipe. The scallops were delicious, and the wilted greens and sesame seeds added a nice touch of flavor.
Sufyan Ali
[email protected]I'm not a big fan of scallops, but I thought I'd give this recipe a try. I'm glad I did! The scallops were cooked perfectly, and the sauce was delicious. I'll definitely be making this dish again, but I'll use a different type of seafood.
Wll Shafto4
[email protected]This recipe was a bit time-consuming, but it was worth it. The scallops were cooked perfectly, and the sauce was delicious. I'll definitely be making this dish again for a special occasion.
Anudari “Anička” Gantumur
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time. The scallops were cooked perfectly, though, and the wilted greens and sesame seeds were a nice touch.
Umair Raaj
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The scallops were amazing! They were so tender and flavorful. The wilted greens and sesame seeds were a great addition, too. I will definitely be making this dish again.
Aj Nonya
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. The scallops are always cooked perfectly, and the sauce is always delicious. I highly recommend this recipe.
Amir Soomro
[email protected]I love the combination of flavors in this dish. The soy butter marinade gives the scallops a slightly sweet and savory flavor, while the wilted greens and sesame seeds add a touch of bitterness and nuttiness. It's a perfect balance of flavors.
Yolande Bothma
[email protected]This dish is a great way to impress your guests. It's elegant and sophisticated, but it's also easy to make. The scallops are the star of the show, but the wilted greens and sesame seeds add a nice touch of complexity.
Rukia mwinyi
[email protected]I've never cooked scallops before, but this recipe made it easy. The instructions were clear and concise, and the results were delicious. The scallops were tender and juicy, and the sauce was rich and flavorful.
Arturo Ramos
[email protected]These scallops were cooked to perfection! The soy butter marinade gave them an incredibly flavorful crust, while the wilted greens and sesame seeds added a nice touch of freshness and crunch. I'll definitely be making this dish again.