Peppered Sea Scallops With Spinach

Preparation

1. Step 1

   Make the spinach: Put the butter in a wide skillet or wok over medium heat. Add cumin seeds and cook until fragrant and beginning to pop, about 1 minute. Add onion and cook until softened and barely browned, 3 minutes, then add garlic, jalapeño, ginger, garam masala and turmeric. Cook, stirring frequently, for 2 minutes more.

2. Step 2

   Add spinach, stir to coat well and turn up heat to medium high. Season with salt and cayenne. Add wine. Cook, stirring just until spinach is barely wilted. Remove pan from heat and set aside to cool.

3. Step 3

   Transfer spinach to a blender or food processor. Blend, adding enough water to make a medium-thick purée (add a little more for a thinner broth). Taste and adjust seasoning, then pour into small saucepan and set aside.

4. Step 4

   Cook the scallops: Season scallops on both sides with salt and generous amounts of coarse pepper. Set a wide, heavy skillet over medium-high heat. Add oil and swirl pan to coat. When oil is wavy, set scallops in pan without crowding. When they begin to sizzle, turn heat to medium. Don’t move scallops — they will need to cook undisturbed for at least 5 minutes.

5. Step 5

   Check the scallops: Using a metal spatula, turn one scallop over. It should be nicely browned. (If not, return it to the pan for another minute or so.) Turn over each scallop carefully and cook for about 2 minutes more, until sides look opaque. Turn off heat.

6. Step 6

   Reheat spinach purée over low heat, and spoon into 4 warmed shallow soup plates. Arrange a few scallops browned side up atop spinach on each plate. Sprinkle with lemon zest, shower with juice and serve.