Equipment
Ingredients
Spiced Spinach Purée
- 30 g ghee
- 3 g cumin seed
- 15 g fresh ginger, peeled and minced
- 10 g garlic, minced
- 400 g baby spinach, washed
- 60 ml heavy cream
- 3 g garam masala
- kosher salt
Pepper-Crusted Scallops
- 500 g sea scallops, side muscle removed
- 8 g black pepper, coarsely ground
- 4 g kosher salt
- 30 g ghee
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 309 kcal
- Protein
- 19 g
- Carbohydrates
- 11 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 1256 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 85 mg
- Potassium
- 913 mg
- Calcium
- 139 mg
- Iron
- 4.0 mg
- Magnesium
- 116 mg
- Phosphorus
- 488 mg
- Zinc
- 1.9 mg
- Vitamin A
- 659 mcg
- Vitamin C
- 29 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 488 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.24 mg
- Niacin
- 1.7 mg
- Folate
- 216 mcg
- Water
- 208 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the sea scallops completely dry using paper towels, washing hands and sanitizing surfaces immediately after handling the raw seafood to prevent cross-contamination. Thoroughly drying is crucial for achieving a proper sear.
Season the dried scallops evenly on both sides with kosher salt and firmly press the coarsely ground black pepper into the surface to create a crust.
In a medium saucepan, heat the ghee over medium heat. Add the cumin seed and toast until fragrant, about 1 minute. Add the minced fresh ginger and garlic, sautéing until softened but not browned.
Add the baby spinach to the saucepan in handfuls, tossing constantly until just wilted and bright green.
Transfer the wilted spinach mixture to a blender. Add the heavy cream and garam masala. Blend until completely smooth. Return the purée to the saucepan to keep warm. Season with salt to taste.
Heat a cast iron skillet over medium-high heat until slightly smoking. Add the remaining ghee.
Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 1.5 to 2 minutes until a dark golden-brown crust forms. Flip and sear the other side for 1 minute, aiming for an internal temperature of 52°C/125°F for a perfect tender center.
Spoon a generous circle of the warm spiced spinach purée onto each plate. Arrange 3 to 4 seared scallops on top of the purée and serve immediately.
Chef's Notes
- Always purchase dry scallops. Wet scallops are treated with sodium tripolyphosphate which causes them to retain water and makes a proper sear nearly impossible.
- For the pepper crust, crack whole black peppercorns in a mortar and pestle or use a very coarse grinder setting. Powdery pre-ground pepper will burn and turn bitter.
- If the spinach releases too much water while wilting, drain it lightly in a sieve before transferring to the blender to ensure the final purée is rich and thick rather than watery.
Storage
Refrigerator: 2 days — Store components separately. Scallops are best consumed immediately as reheating compromises texture.
Troubleshooting
Scallops boiled in their own juices instead of searing
Cause: Scallops were wet, or the pan was overcrowded and not hot enough.
Fix: Cannot be fixed once liquid releases. Remove scallops, drain liquid, wipe pan, reheat with fresh oil, and quickly re-sear.
Prevention: Ensure scallops are patted perfectly dry, use chemical-free dry scallops, and heat the cast iron skillet until oil shimmers before adding.
Spinach purée is dull and olive green
Cause: Spinach was overcooked during wilting or puréeing.
Fix: Cannot be fixed visually, but flavor remains intact.
Prevention: Cook spinach only until just wilted, and blend quickly while hot.
Cultural Context
This dish harmonizes the earthy, aromatic profile of traditional North Indian saag with the precise, high-heat searing techniques of French seafood preparation. The bold bite of the black pepper crust elegantly cuts through the warm, spiced richness of the spinach purée.
