seared scallops with chile garlic spinach

By dhoffmanlatter

Ingredients

• Cooking spray 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 sliced2 red Fresno chiles, seeded and thinly sliced 4 garlic cloves, thinly sliced 1 pound baby spinach

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2
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.