Pan Seared Scallops w/ Lemon-Rosemary Butter
If you want THE easiest yet most decadent seafood dish, here you go! For the nights or afternoons when you want to feel fancy….
4 teaspoons butter
2 cloves garlic, minced
½ teaspoon black pepper
2 teaspoons fresh lemon juice
Pinch of cayenne
2 sprigs fresh rosemary
1 lb large sea scallops (approx. 8-9 scallops)
3 cups spinach, steamed
¼ teaspoon lemon zest
Over a medium-high heat, melt butter with garlic, black pepper, lemon juice and cayenne.
Add whole sprigs of rosemary and saute in the butter until it has released its aroma.
Remove rosemary sprigs.
Place scallops into butter and do not move.
Allow the pan-down sides to brown for approximately 90-120 seconds.
Turn scallops over and brown the other side for the same amount of time until a gorgeous golden crust has formed.
Serve scallops over a bed of steamed spinach.
Garnish with lemon zest.
Spoon a teaspoon of the flavored butter sauce over the top.