Food & Cooking Recipes Ingredients Seafood Recipes Scallops with Wilted Spinach and Arugula 3.8 (26) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 4 In just a few minutes, scallops are seared and served over garlicky arugula and spinach. Ingredients 16 large sea scallops (about 1 ¼ pounds), rinsed and dried, tough muscles removed 1 ½ teaspoons coarse salt ¼ teaspoon freshly ground pepper 3 tablespoons safflower oil 2 garlic cloves, thinly sliced lengthwise 7 ounces baby spinach (about 10 cups) 7 ounces baby arugula (about 10 cups) ¼ teaspoon crushed red-pepper flakes Directions Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels. Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately. Rate it Print