Butter Basted Scallops with Spring Greens and Snap Peas
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 12 large sea scallops, side muscles removed (about 1 1/4 pounds)
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter, cubed
- 4 garlic cloves (2 whole and 2 thinly sliced), divided
- 2 thyme sprigs
- 1/2 pound sugar snap peas, trimmed
- 6 ounces leaf spinach, stemmed (1/2 bunch)
- 5 ounces dandelion greens, stemmed and chopped (1/2 bunch)
- 1 cup pea shoots
- 2 tablespoons fresh lemon juice
Instructions
Butter-Basted Scallops with Spring Greens and Snap Peas serves 4 original recipe by Food & Wine.
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