Seared Scallops with Indian Spinach

Ingredients

• 4 tablespoons canola oil, divided
• 1 teaspoon cumin seeds
• 1 medium red onion, chopped
• 2-inch piece fresh ginger, peeled, minced
• 3 medium garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 3 teaspoons garam masala, divided
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt, plus more to season scallops
• 1 1/2 pounds fresh spinach leaves, roughly chopped
• 12 large scallops
• Freshly ground black pepper
• 2 tablespoons heavy cream

Directions

1. Warm 2 tablespoons of canola oil in a medium saucepan set over medium heat until the surface looks glossy. Add the cumin seeds and, using a wooden spoon, keep them moving until their color begins to deepen, about 15 seconds. Stir in the red onion, ginger, and garlic, then cook, mixing now and then, until the onion begins to take on color, about 7 minutes. Add the cayenne, 2 teaspoons garam masala, turmeric, and salt, and stir until the spices smell toasted and vivid, about 30 seconds.
2. Add the spinach in handfuls, stirring each addition until it softens and turns bright green before adding more. Once all of the spinach is in the pan, lower the heat to medium-low and let it bubble gently until the greens give off enough liquid to make a sauce, 5 to 8 minutes.
3. While the spinach cooks, pat the scallops dry with paper towels, then season both sides with salt and pepper. Pour the remaining 2 tablespoons of oil into a large non-stick skillet over medium-high heat. Once the oil shimmers, add the scallops and cook until the undersides are golden, about 3 minutes. Turn them over and cook until the second side is browned, about 2 minutes. Move the cooked scallops to a plate.
4. Take the spinach off the heat, then stir in the remaining teaspoon of garam masala followed by the heavy cream. Spoon the spinach mixture onto 4 plates, place 3 scallops on top of each portion, and serve immediately.