Butter-Basted Scallops with Spring Greens and Snap Peas

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

2 tablespoons unsalted butter, cubed6 ounces leaf spinach, stemmed How to Make ItHeat 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.

Wipe out skillet with paper towels.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.

 

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