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Scallop Rice Bowls With Crunchy Spice Oil

['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)']

Pat scallops dry, then season on all sides with ½ tsp. salt.
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.
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.
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.

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