The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops. A couple of drizzles adds a spice drawer’s worth of flavor in seconds.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Pat scallops dry, then season on all sides with ½ tsp. salt.
Step 2
Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5–7 minutes. Season with remaining ½ tsp. salt.
Step 3
Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
Step 4
Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.
Recipe notes
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