Scallops with Lemon Chive Sauce
|Sea scallops||2 Pound, patted dry (28 In Number)|
|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.