Ingredients
- 2 pound sea scallops
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoon butter
- 1/2 teaspoon garlic clove
- 10 ounce baby spinach
- 1 1/2 tablespoon lemon juice
- 2 tablespoon chives
- 2 teaspoon lemon zest
Preparation
Baking Directions:
Season scallops with salt and pepper.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add spinach and stir until wilted.
Transfer spinach to a platter and cover loosely with foil to keep warm.
Wipe out skillet and return it to stove over medium-high heat.
Add remaining 2 tablespoons butter.
When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1 to 2 minutes longer.
Transfer to platter and cover loosely with foil to keep warm.
Repeat with remaining scallops.
Carefully add lemon juice to the skillet, as butter may splatter.
Use a wooden spoon to scrape up any brown bits from bottom of pan.
Remove from the heat; stir in chives and zest.
Pour over scallops and serve.
Tips:
You use the lemon juice in this recipe before you need the zest, but be sure to remove the zest (that is, the colored part of the peel) from the lemon before you juice it.
Once you’ve cut the lemon it’s nearly impossible to zest it.
