Serves 4


  • 2 Tbsp. olive oil, divided
  • 1/4 cup (1 ounce) pine nuts

  • 1 1/4 pounds sea scallops

  • 3/4 tsp. kosher salt, divided

  • 1/2 tsp. ground black pepper

  • 1 1/2 Tbsp. avocado oil

  • 2 large shallots, thinly sliced crosswise

  • 1/2 cup dry white wine, such as Bordeaux Blanc

  • 4 cups (2 ounces) packed baby spinach

  • 2 tsp. chopped tarragon

    Active time: 20 minutes
    Total time: 30 minutes

    In a large skillet, heat 1 tsp. olive oil over medium heat. Add pine nuts and cook, tossing, until golden brown, about 3 minutes. Transfer to a small bowl, set aside, and return skillet to stove.

    Pat scallops dry with paper towels and season with 1/2 tsp. salt and pepper. Add avocado oil to skillet and heat on high until shimmering. Add scallops, spaced apart evenly, and cook over medium-high heat, undisturbed, until richly browned, about 3 minutes. Turn scallops with tongs and cook 1 minute longer. Transfer scallops to a plate and set aside. To skillet, add 1 Tbsp. olive oil and shallots. Cook over medium-low heat, stirring a few times, until softened, about 4 minutes. Add wine and cook over medium-high heat until reduced to 1/3 cup, about 3 minutes. Add spinach and cook, tossing, until just wilted, about 1 minute. Add remaining 1/4 tsp. salt and tarragon and stir.

    Return scallops and any accumulated juices to skillet, gently stir, and remove from heat. Drizzle with remaining 2 tsp. olive oil. Divide among 4 plates, sprinkle with pine nuts, and serve.

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