Preheat a 10-inch cast-iron skillet over high heat until extremely hot. Have a lid nearby.
Sprinkle a thick layer of flake salt and black pepper on a plate. Place the scallops face-down on the plate, allowing the seasoning to be evenly distributed on the face of the scallops. Season the other side of the scallops generously with the flake salt only.
Coat the hot pan with cooking oil. Quickly place the scallops in the pan, salt-and-pepper-side down, with an equal amount of space between them. Cook until the edges turn golden brown, about 45 seconds to 1 minute.
Add the mushrooms into the empty space in the pan. Cover with the spinach, and quickly place the lid on top. Let cook for 3 minutes.
Turn off the heat, remove the lid and transfer the scallops to a clean plate. The mushrooms and spinach should have captured the juices from the scallops and contributed their own. Add the mushrooms and spinach to the plate.
Squeeze a little lemon juice over everything to bring out the flavor and finish with olive oil.
Serve immediately.
12 sea scallops, dry packed (no liquid solution)
½ lb. fresh mushrooms of your choice, thickly sliced
½ lb. young spinach, cleaned thoroughly
Cooking oil (such as a blend of olive and peanut oils)
1 ripe lemon
High-quality finishing extra-virgin olive oil
Special Equipment: 10-inch cast-iron skillet with lid
This article appears in March 2013.