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Mediterranean Delights
Scallops with Lemon-Chive Sauce (Serves 4)
2 lbs patted dry sea scallops ( about 28 scallops)
1/8 tsp salt
1/4 tsp pepper
3 Tbsp butter, or margarine (divided as 1 and 2 tbs)
1 minced garlic clove
1 (10-ounce) bag baby spinach
2 Tbsp lemon juice
2 Tbsp chopped chives
2 tsp lemon zest
2 lbs patted dry sea scallops ( about 28 scallops)
1/8 tsp salt
1/4 tsp pepper
3 Tbsp butter, or margarine (divided as 1 and 2 tbs)
1 minced garlic clove
1 (10-ounce) bag baby spinach
2 Tbsp lemon juice
2 Tbsp chopped chives
2 tsp lemon zest
1. Sprinkle salt and pepper over scallops.
2. Melt 1 Tbsp of butter in a large nonstick skillet over medium-high heat.
Add garlic and stir until fragrant (around 30 sec). Add spinach and
stir until wilted. Put spinach on a plate and cover.
3. Wipe skillet and put it back on stove at medium-high heat. Add
remaining 2 Tbsp of butter. When butter is melted and sizzling add half
of scallops and cook until they brown (around 2 min); turn and cook
until just 1 to 2 minutes longer. Put in plate over spinach and
repeat with last scallops.
4. Add lemon juice to skillet. Use a wooden spoon to scrape up any
brown bits from bottom of skillet. Take off heat; stir in chives and zest.
Pour onto scallops. Serve immediately and enjoy!
2. Melt 1 Tbsp of butter in a large nonstick skillet over medium-high heat.
Add garlic and stir until fragrant (around 30 sec). Add spinach and
stir until wilted. Put spinach on a plate and cover.
3. Wipe skillet and put it back on stove at medium-high heat. Add
remaining 2 Tbsp of butter. When butter is melted and sizzling add half
of scallops and cook until they brown (around 2 min); turn and cook
until just 1 to 2 minutes longer. Put in plate over spinach and
repeat with last scallops.
4. Add lemon juice to skillet. Use a wooden spoon to scrape up any
brown bits from bottom of skillet. Take off heat; stir in chives and zest.
Pour onto scallops. Serve immediately and enjoy!
