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Cooking With Chef Hermann: Butter Basted Scallops with Snap Peas

Butter Basted Scallops with Snap Peas


  • 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


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.