Scallops With Brown Butter & Baby Greens |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish goes together very quickly. It's perfect for busy evenings. I've adapted it from a recipe in Everyday Food Magazine. Ingredients:
6 tablespoons butter |
1/4 cup pecans, coarsely chopped |
2 teaspoons white wine vinegar |
salt & pepper |
1 lb frozen sea scallops |
1/2 lb baby greens, wash and dried |
Directions:
1. In a large skillet, cook butter over medium heat until golden brown and most of the foam has subsided. Stir frequently. This will take about 4 minutes.
2. Transfer the butter to a small bowl. Stir in pecans and vinegar. Season with salt and pepper.
3. Season scallops with salt and pepper. Heat same skillet over medium-high heat. When hot, add half of scallops and cook until browned and opaque in the center. Flip scallops once or twice. They will cook in only a few minutes.
4. Divide baby greens among four serving plates. Top with cooked scallops. Spoon butter mixture over scallops.
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