Butter Basted Scallops with Snap Peas
Ingredients:
- ¼ C Olive Oil
- 12 Large Sea Scallops
- Salt and Pepper
- 2 TB Butter
- 4 garlic gloves, minced
- ½ lb Sugar Snap Peas
- ½ tsp thyme
- 6 oz Spinach
- 5 oz spring greens
- 2 TB Lemon juice
Directions:
Heat 2 TB Olive oil in skillet over medium high heat. Season scallops with salt and add to skillet. Cook until browned on the bottom, about 2 minutes. Turn scallops and add butter, 2 half the garlic, thyme. Cook until browned, 2 to 3 minutes. Transfer scallops to plate.
Add remaining 2 TB Oil to skillet heat over medium high. Add the snap peas and remaining garlic, stir occasionally until peas are tender. Stir in spinach and greens; add the lemon juice to wilt. Adjust seasonings. Transfer to plate and top with the scallops.
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