Seared Scallops with Truffle Salt
1 tbsp(s), divided
2 clove(s), large, minced
Fresh baby spinach
½ tsp(s), divided (or to taste)
¼ tsp(s), freshly ground (or to taste)
2 pound(s), large sea variety, tough connective muscle removed from each, patted dry with paper towels (about 2 dozen)
1 pinch, truffle variety
½ item(s), cut into 4 wedges
1 tbsp(s), chopped (for garnish)
- Place 1/2 Tbsp oil in a large nonstick skillet set over medium-high heat. Add garlic and cook, stirring, until it sizzles, about 30 seconds. Add spinach, sprinkling each addition with a tiny pinch of salt as you add it (this will help the spinach to be evenly seasoned). Cook spinach, stirring it as it wilts, until it’s completely wilted, about 2 minutes. Season spinach to taste with salt as needed and transfer it to a bowl; cover to keep warm.
- Wipe out skillet and set it back over high heat. Add remaining 1/2 Tbsp oil and let it get nice and hot. Meanwhile season scallops on both sides with 1/4 tsp each salt and pepper. Add scallops (in batches if necessary depending on size of your pan— you want them to be in an even layer with plenty of space around them so that they sear instead of steam). Cook scallops without disturbing them until undersides are really browned and gorgeous, about 2 minutes. Carefully turn scallops and cook until second sides are beautifully browned, 2 more minutes.
- Serves scallops over spinach and sprinkle with truffle salt; serve with lemon juice squeezed over top. Garnish with chopped chives (optional).
- Serving size: 6 scallops and 1 cup spinach