Ingredients
- 550g Fresh scallops
- 1 tbsp extra-virgin olive oil
- 1 bag of baby spinach
- 4 tbsp butter
- 1 tbsp lemon juice
- ¼ tsp sea salt
- ¼ freshly ground black pepper
- Lemon wedges, for serving
Instructions
- Dry the scallops very well with a paper towel, as moisture can impede browning.
- Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very high
- Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan.
- Place the scallops in the pan and season with salt and pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over and sear for another 1 to 2 minutes, until the scallops are just cooked through.
- Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tbsp butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times.
- Add the scallops back in the skillet, baste with the sauce and when plated - pour over any remaining sauce.
- Scatter some baby spinach leaves on top. Garnish with lemon wedges.