The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
1 1/2 pounds dry sea scallops, patted dry with paper towels
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon olive oil
1 cup thinly sliced red onion
2 red Fresno chiles, seeded and thinly sliced
4 garlic cloves, thinly sliced
1 pound baby spinach
8 lemon wedges
Added sugars 0g
Calcium 14% DV
Potassium 14% DV
How to Make It
Heat a large cast-iron skillet over high. Coat pan with cooking spray. Sprinkle scallops with 1/4 teaspoon salt and pepper. Add scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Remove scallops from pan; keep warm.
Heat rice according to package directions. Reduce pan heat to medium-high. Add oil to pan. Add remaining 1/4 teaspoon salt, onion, and chiles; cook 2 minutes. Add garlic; cook 2 minutes. Add spinach in batches, stirring to wilt before adding more.
Serve scallops with rice, spinach mixture, and lemon wedges.
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