3/4 cup vegetable oil, divided
2 tablespoons shallots or green onions, white part only, minced
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 teaspoon curry powder
1/2 teaspoon sugar
1/4 cup cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
1/4 pounds sea scallops, tendons removed, patted dry with paper towels (if scallops are very large, cut in half crosswise)
1/2 teaspoon white pepper
1 pound fresh spinach, tough stems removed, well-rinsed and dried
To make the hot curry vinaigrette, in medium saucepan, heat 1 tablespoon vegetable oil at setting 6 (for Designer gas model, use MED).
Add shallots and ginger and cook about 2 minutes, or until softened.
Add garlic, curry powder, and sugar; stir for 30 seconds.
Add cider vinegar and bring to a simmer.
Add the remaining vegetable oil and heat through, about 2 minutes; whisk in 1/2 teaspoon salt and cayenne pepper.
Preheat griddle on appropriate setting for 5 minutes.
Lightly grease griddle with olive oil.
Season scallops remainig salt and white pepper; place on griddle and cook 3 to 6 or, until golden brown, turning continuously with kitchen congs.
Do not overlook scallops.
In large mixing bowl, drizzle the warm vinaigrette over spinach and toss to combine.
To serve, divide spinach among 4 large dinner plates and arrange scallops on top.