Seared Scallops

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Seared Scallops - 3/28/2003

4 large scallops 2 Tbl. olive oil
Salt and pepper to taste 3 Tbl. butter
1 cup lentils 2 cloves minced garlic
1 cup raw spinach 1/2 lemon

Directions

Add olive oil to a very hot pan. Season scallops with salt and pepper. Add scallops to pan with the flat or cut side down. After 30 seconds, add 1 Tbl. butter and turn the scallops over. You are cooking just long enough to "set" the scallops.

In a seperate pan, saute the lentils in 1 Tbl. butter and 1 clove of garlic. In a third pan, wilt the spinach in 1 Tbl. butter, the remaining clove of garlic and a squeeze of juice from 1/2 lemon.

Season the lentils and spinach with salt and pepper. Place lentils on a plate, topped with scallops and spinach. Serves 2.

Recipe from Matt Costello, Library Bistro

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