Sea Scallops With Wilted Greens and Lemon-Chive Butter
2 tablespoons softened butter, divided use
1 teaspoon grated lemon zest
1/2 tablespoon chopped fresh chives
Salt and pepper
6 large sea scallops (about 3/4 pound)
1 shallot or garlic clove, minced
6 cups baby spinach, arugula, chopped kale (or a mixture)
In a small bowl, mix 1 tablespoon butter with the lemon zest, chives and some pepper; set aside. Rinse scallops and pat dry; sprinkle with salt and pepper. Melt 1/2 tablespoon butter in large skillet over medium-high heat. Sauté shallot or garlic about 30 seconds. Add greens and sauté just until wilted, about 1 minute. Divide greens between two serving plates. Add 1/2 tablespoon butter to skillet. Cook scallops, turning often, until all sides are golden brown and scallops are cooked through, 6 to 8 minutes total. Place scallops on top of greens and top each with a dollop of flavored butter.
Per serving: 276 calories, 13 g fat, 87 mg cholesterol, 31 g protein, 8 g carbohydrates, 3 g fiber, 863 mg sodium, 43 percent calories from fat.
Active time: 20 minutes
Total time: minutes
Serves: 2