Sweet and Zesty Seared Scallops over Greens

If you're a scallop lover, this combination of flavors will create a party in your mouth!

You'll need:

Large Sea Scallops, equally sized, muscles removed*
Chopped Greens
Olive Oil
1 Garlic Clove, finely minced
Cayenne Pepper, enough for dusting
Salt & Pepper
Pat of Butter
1 Teaspoon of Orange Marmalade
 
*After rinsing and patting the scallops dry, look for the muscle on each. Sometimes it may not still be there, but if you see one remove it by gently peeling it away from the rest of the scallop. Even some of the best restaurants fail to do this step, and it annoys the heck out of me because the muscle is tough to chew and will otherwise ruin a good mouthful of food.

Dust one side of the scallops with cayenne pepper and a little salt. Set aside.



This dish can be done in one saute pan by first cooking the greens. I like a combination of baby spinach and bok choy, but use whatever you like. Start warming oil and garlic in pan, on medium low heat, for just a few minutes to infuse the oil with garlic flavor. Increase heat to medium, and add greens with a pinch of salt and pepper. Saute long enough to wilt, and remove greens to serving plate.

Reheat pan to medium high; it's probably not necessary to add more oil since scant amount will probably remain in pan. When pan is hot, place scallops in, seasoned side down. You should immediately hear a sizzle. Don't touch the scallops. Don't move them around. Just leave them to sear for 2 minutes, after which you can flip them to cook the other side for 2 more minutes. In the last minute, add pat of butter and teaspoon of orange marmalade to pan.

Remove scallops and place over greens, with seasoned side up. Pour over as much of the buttery marmalade sauce as you'd like.

Enjoy!