Ingredients

• 1 lb. dry sea scallops, side muscles removed
• 1 tsp. kosher salt, divided
• 1 tsp. finely grated peeled ginger
• 3 Tbsp. vegetable oil, divided
• 2 bunches Tuscan kale, ribs and stems removed
• 1 avocado, sliced
• Steamed rice, Crunchy Spice Oil, lemon wedges (for serving)

Instructions

1. Pat scallops dry, then season on all sides with ½ tsp. salt.
2. Heat ginger and 1 Tbsp. oil in a large high-sided skillet or medium Dutch oven over medium until oil is hot. Add kale and ¼ cup water and toss to coat. Cook until kale is wilted and water is evaporated, 5–7 minutes. Season with remaining ½ tsp. salt.
3. Meanwhile, heat remaining 2 Tbsp oil in large nonstick or cast-iron skillet over medium-high until shimmering. Cook scallops until golden brown and firm to the touch, about 3 minutes per side.
4. Divide scallops among shallow bowls or plates; arrange kale, avocado, and some rice next to scallops. Drizzle with spice oil and serve with lemons for squeezing over.