Scallops with Lemon Chive Sauce Recipe
Ingredients
| Sea scallops | 2 Pound | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Unsalted butter | 3 Tablespoon, divided | |
| Garlic | 1 Clove (5gm), minced | |
| Baby spinach | 1 Bag (1kg) | |
| Lemon juice | 1 1/2 Tablespoon | |
| Chives | 2 Tablespoon, chopped | |
| Lemon zest | 2 Teaspoon, grated |
Directions
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.
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.
Chef
