CAST-IRON SKILLET SCALLOPS WITH WILTED SPINACH

1 pound fresh dry-packed scallops

1 teaspoon and 1 tablespoon grapeseed oil

1 whole shallot, sliced thinly

1 pound fresh baby

spinach 1 pinch table salt

1 teaspoon fresh lemon juice

Remove the scallops from the refrigerator and blot them dry with paper towels.

Heat 1 teaspoon oil in a cast-iron skillet over medium-high heat. Add sliced shallots and cook until they soften and start to brown, about 2 minutes. Add the spinach to the skillet and cook until it becomes bright green and just wilted, about 1 minute more. Transfer shallots and spinach to a serving bowl and cover to keep warm.

Wipe out the skillet with a paper towel, return it to a medium-high burner, and add 1 tablespoon oil. Heat the oil until it shimmers and begins to smoke. Season the scallops with salt and use long-handled tongs to add them to the hot oil. Be sure to leave space between the scallops, cooking in batches if necessary.

Sear the scallops for 2 minutes, without moving them, until a browned crust forms on the bottom. Use the tongs to flip the scallops and cook the second side until lightly browned, 1 to 2 minutes. Place scallops on top of the wilted spinach and drizzle the entire dish with fresh lemon juice. Serve immediately. Serves 4.

Per serving: 167 calories (percent of calories from fat, 31), 22 grams protein, 7 grams carbohydrates, 3 grams fiber, 6 grams fat (1 gram saturated), 37 milligrams cholesterol, 306 milligrams sodium.

PHOTOS CONTRIBUTED BY KELLIE HYNES You don’t need many ingredients for this scallops and spinach dish, but a cast-iron skillet is essential before plating.