6ouncesbaby spinachwashed and dried, hard stems removed
Juice from fresh lemon
Instructions
Pat sea scallops dry with a paper towel to remove any excess moisture. They should be a bit sticky to touch. Season with salt and pepper.
Heat butter in a large skillet over medium-high heat. Place the scallops in the hot pan and cook untouched for 2-3 minutes. Peak at one and then turn them all over when the bottoms start to brown.Note: Work in batches if using a smaller pan or more scallops.
Cook scallops for 3-4 minutes more or until a golden brown crust develops and the centers are opaque. Don't overcook them, or they will be rubbery and chewy.
Remove scallops to a plate and keep warm.
Swirl olive oil in the pan over medium heat. There's no need to clean it first! Add garlic and cook for one minute before adding spinach. Turn spinach in the pan for 1-2 minutes or until wilted. Season with salt to taste.
Serve scallops over spinach. Squeeze fresh lemon over the top.
Notes
See step-by-step pictures, an ingredient collage, serving ideas, and more above.Top tips for perfectly seared scallops:
Make sure the scallops are dry!
Don't place scallops into the skillet until it's nice and hot.
Add enough butter to the pan to form a thin layer, but not so much that the scallops are swimming and don't have a chance to sear.
Cook scallops in batches if necessary so that they are not crowded and you can quickly turn each one over when done.
Practice makes perfect!!!
Storage and reheating:Reheating scallops can be tricky because they will become rubbery if overcooked. The key is to cook them at a low temperature. We recommend using the stovetop. But if you happen to use the microwave, use short 30 second bursts until heated through.Store leftover scallops and spinach in an airtight container. Keep it in the refrigerator for up to 3 days.To reheat, add a little olive oil or butter to a pan. Add the scallops to the pan and heat over medium-low heat for 1-2 minutes. Covering the pan with a lid will speed up the process.Adapted from SkinnyTaste