Pan Seared Scallops
One of the benefits of living next to the ocean is being able to get fresh, local seafood. Scallops are one of my favorite seafood.
What You Need:
3 Sea Scallops (if you make more than three, double the recipe)
1 bag of Spinach
1/4 cup White Wine
2 Tablespoons Vegan Butter
Garlic, chopped (2 cloves for Spinach, 1 clove for Scallops)
Salt and Pepper
What To Do:
Put one tablespoon of vegan butter in a pan on medium heat. Add in the spinach and garlic with some salt and pepper. Sauté until the spinach is soft. Put the spinach on a plate and 1 tablespoon of vegan butter in the pan.
Take the spinach out of the pan and add 1 more tablespoon of butter in the pan. Salt and pepper the scallops and place them in the pan. Add the garlic after a couple minutes.
Pour in the white wine and flip the scallops. Squeeze half a lemon on top of the scallops.
Depending on the size of your scallops will determine the cooking time. You want to be able to put a fork through it easily and the insides to be white, not translucent. If you over cook them, they will become rubbery. Squeeze the other half of the lemon over the scallops and place on top of the spinach.