Pan-seared Scallops Recipe
Olive oil seared, plated over wilted spinach and cherry tomatoes. Finished with a lemon butter sauce.
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Ingredients
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Scallops
Wilted Spinach and Cherry Tomatoes
Lemon Butter Sauce
Method
Preparing the Scallops
- 1
Pat Dry the Scallops
Use paper towels to pat the scallops dry. This helps achieve a good sear.
- 2
Season the Scallops
Season both sides of the scallops with salt and black pepper.
- 3
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 4
Cooking Spinach and Tomatoes
- 5
Sauté Garlic
In the same skillet, add 1 tablespoon of olive oil and minced garlic (2 cloves). Sauté for about 30 seconds until fragrant.
- 6
Add Spinach and Tomatoes
Add the fresh spinach and cherry tomatoes. Sauté for about 3-4 minutes until the spinach is wilted and tomatoes are softened. Season with salt and black pepper.
Making the Lemon Butter Sauce
- 7
Prepare the Sauce
In a small saucepan over low heat, melt 4 tablespoons of unsalted butter. Add minced garlic clove and sauté for 1 minute.
- 8
Add Lemon Juice and Season
Stir in the lemon juice, fresh parsley, and season with salt and black pepper to taste. Keep warm.