- 20 (24 oz) large sea scallops
- 1 large container of organic baby spinach
- 3 garlic cloves, minced
- 4 TBS extra virgin olive oil (EVOO)
- 4 tsp ghee
- 1/2 lemon
Wash scallops + pat dry. Remove any remaining side-muscles still attached (you can see it varies slightly in texture and color, they just peel off). Season both sides well with salt + pepper.
In a large nonstick skillet, heat 1 TBS EVOO + 1 tsp ghee over medium high heat. Once pan is hot, add 1/3 of the scallops (you don’t want to overcrowd pan or scallops will steam and not sear). You want the pan hot so that you get the nice brown sear on both sides, so make sure you start with a hot pan. Cook scallops ~ 2 minutes per side (but no more than that). Remove from heat, place in a bowl covered with tinfoil and repeat process with more EVOO, ghee + scallops. Should be done in 3 batches. Squeeze 1/2 lemon on top of scallops + cover again to keep warm.
While scallops rest covered, heat a separate large skillet with 1 TBS EVOO over medium heat. Add garlic + saute for 30 seconds, stirring constantly so it does not burn. Add entire container of spinach, season with salt and pepper + saute, stirring often, until all leaves are wilted but still bright green.
To plate: put 1/4 spinach on each plate + top with 5 scallops each. Drizzle juice from bottom of scallop bowl on top of each plate.
Hands-on time: 25 minutes
Nutrition per serving: Calories: 383 / Total Fat: 27.8g / Saturated Fat: 4.1g / Cholesterol: 54mg / Protein: 20g / Total Carbs 15g / Sodium: 533.4g / Dietary Fiber: 2g / Sugar: 0