BUTTER-BASTED SCALLOPS WITH SUGAR SNAPS
Serves 4
This recipe is delightful as-is but for our spring gathering , I paired the scallops with a crisp , mixed green salad using sugar snap peas and a fresh lemon vinaigrette .
¼ cup extra-virgin olive oil , divided
12 large sea scallops , side muscles removed ( about 1 ¼ pounds )
Kosher salt Pepper 2 tablespoons unsalted butter , cubed
4 garlic cloves ( 2 whole and 2 thinly sliced ), divided
2 thyme sprigs ½ pound sugar snap peas , trimmed
6 ounces leaf spinach , stemmed ( ½ bunch )
5 ounces dandelion greens , stemmed and chopped ( ½ bunch )
1 cup pea shoots 2 tablespoons fresh lemon juice
Recipe from Justin Chapple , Food & Wine , May 2018
Heat 2 tablespoons oil in a large skillet over medium-high . Season scallops to taste with salt and pepper . Add scallops to skillet and cook until browned on the bottom , 2 to 3 minutes . Turn scallops , and add butter , whole garlic cloves , and thyme sprigs to skillet . Cook , basting scallops with butter , until browned on the other side and just opaque throughout , 2 to 3 more minutes . Transfer to a warm plate and pour butter on top ; keep warm . Wipe out skillet with paper towels .
Add remaining 2 tablespoons oil to the same skillet , and heat over medium-high . Add sugar snap peas and thinly sliced garlic . Cook , stirring occasionally , until peas are crisptender and garlic is softened , about 2 minutes . Stir in spinach , dandelion greens , and pea shoots , and cook until barely wilted , 1 to 2 minutes . Stir in lemon juice and season to taste with salt and pepper . Transfer to a platter , and top with scallops and butter . Discard thyme sprigs and whole garlic cloves before serving .
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