Crisp-tender snap peas, spinach, and dandelion greens finish in the same pan as seared sea scallops for a truly springy, excellent main dish.

Ingredient

• 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

 

Direction

1. Heat 2 tablespoons oil in a large skillet over medium-high. Season scallops to taste with salt and pepper, and add scallops to skillet. Cook until browned on the bottom, 2 to 3 minutes. Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet. Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes. Transfer to a warm plate, and pour butter on top; keep warm. Wipe out skillet with paper towels.

2. Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high. Add sugar snap peas and thinly sliced garlic, and cook, stirring occasionally, until peas are crisp-tender and garlic is softened, about 2 minutes. Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes. Stir in lemon juice, and season to taste with salt and pepper. Transfer to a platter, and top with scallops and butter. Discard thyme sprigs and whole garlic cloves before serving.