Springtime is one of my favorite times of the year; perfect for harvesting the first of the cool weather salad greens. I especially love this recipe, because not only is it delicious, but it is also a great way to keep the calories in check as you work to get ready for swimsuit weather.
Ingredients:
1 pound Sea Scallops
Garlic infused olive oil
Kosher Salt
Fresh Ground Black Pepper
Technique:
Instructions:
Preheat oven to 375-degrees. Prepare scallops by making sure they are free of sand. If sandy, use a wet paper towel to clean. Heat 2 tablespoons olive oil in a hot oven-proof saute pan. Add 2 cloves fresh garlic. Simmer in oil for about 2 minutes, being careful not to burn. Remove garlic from oil and remove half of oil from pan. Add scallops and sear on one side. Do not overcook. Turn scallops and transfer pan to oven. Bake for no longer than 2 minutes. Remove pan from oven. Add to a individual plates that have been prepared with fresh mesclun salad greens. Finish with salt and pepper. You can also add balsamic vinegar to pan once scallops have been removed (about 4 tablespoons), reduce heat and reduce until the sauce thickens just a bit. Pour over prepared scallops and greens. Serve immediately.
Because life should be good! How good is that…..
Copyright 2016 Bonnie McDaniel Good Living
