Scallop Rice Bowls With Crunchy Spice Oil

scallop ginger kale avocado rice dinner spice wheat/gluten-free dairy free

Anna Stockwell

4 servings

Source

Ingredients

1 lb. dry sea scallops, side muscles removed

1 tsp. kosher salt, divided

1 tsp. finely grated peeled ginger

3 Tbsp. vegetable oil, divided

2 bunches Tuscan kale, ribs and stems removed

1 avocado, sliced

Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

Method

Pat scallops dry, then season on all sides with ½ tsp. salt.

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.

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.

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.