Featured in our Spring 2020 Food + Entertaining article, Simply Elegant, these Butter-Basted Scallops are simply delightful. Pair them with a crisp, mixed green salad using sugar snap peas and a fresh lemon vinaigrette for a delicious main course.
Butter-Basted Scallops with Sugar SnapsCourse: Main
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)
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
- 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 crisp-tender 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.
- Recipe from Justin Chapple, Food & Wine, May 2018