Recipe: Seared Scallops over Lemony Greens

A simple dinner that is so satisfying! Loaded with protein and fiber, but still light and lean.  It features a few fresh ingredients from your local market, like broccolini, scallops, and lemons—but it can also make good use of stuff you already have, like butter, shallots, and frozen peas. It all comes together quickly.

INGREDIENTS:

• Sea scallops (10-20)

• Shallots

• Broccolini (or asparagus, if you prefer)

• Frozen Peas

• Olive oil

• One lemon

• High quality butter (I like Kerrygold)

DIRECTIONS:

1. First, sauté the vegetables. Heat a nonstick pan over medium heat. Add the olive oil, then the shallots. Cook until they become fragrant and slightly brown, about 5 minutes, then add the asparagus and peas. Cook for another 5 to 8 minutes, until peas are warmed through and the asparagus is tender but not mushy. Set the pan aside.

2. While you preheat a cast-iron pan over high heat, pat your scallops dry. Season with a pinch of salt and pepper. Add 1-2 tablespoons butter to the hot pan and add the scallops. Sear each scallop for about 2 minutes on each side. During the last minute of cooking, reduce the heat (you can also add some wine here!).

3. Just before serving, place the sautéed vegetables over medium-high heat. Add the juice and zest of the lemon and another bit of olive oil if needed and toss to combine. Taste and adjust for seasoning. 

4. To plate, place the scallops over a bed of the sautéed vegetables. Serve with extra lemon wedges, if desired.