Pan Seared Scallops w/ Lemon-Rosemary Butter

Name: Pan Seared Scallops w/ Lemon-Rosemary Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

SlimGenics

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

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

Directions

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.