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Scallops With Lemon Chive Sauce

Diet.Guru's picture
  Sea scallops 2 Pound, patted dry (28 In Number)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Unsalted butter 3 Tablespoon, divided
  Garlic 1 Clove (5 gm), minced to make 1/2 teaspoon
  Baby spinach 10 Ounce (1 Bag)
  Fresh lemon juice 1 1⁄2 Tablespoon
  Chopped fresh chives 2 Tablespoon
  Grated lemon zest 2 Teaspoon

1. Season scallops with salt and pepper.
2. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm.
3. Wipe out skillet and return it to stove over medium-high heat. Add remaining 2 tablespoons butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1 to 2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops.
4. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from bottom of pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.

Recipe Summary

Difficulty Level: 
Main Dish

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