seared scallops with wilted greens and a quick lemon butter caper sauce
¾ lb sea scallops, side muscle removed
4 tbsp butter
1 lemon, thinly sliced
2 tbsp chardonnay
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp honey
½ cup roughly chopped walnuts
2 tbsp capers
1 tbsp olive oil
1 bunch swiss chard, stemmed + roughly chopped
freshly cracked black pepper
Pat the scallops dry with paper towels and let them sit at room temperature for 15 minutes or so.
Heat a 2 qt saucepan over medium heat and add the butter. Once melted, add the lemon slices in an even layer. Allow the lemons to caramelize on both sides until golden and tender. Reduce the heat to low and add the chardonnay, lemon zest, lemon juice, and honey.
Bring the mixture to a simmer and cook for 2-3 minutes until slightly reduced. Stir in the walnuts and capers. Season with a pinch of salt.
Meanwhile, season the scallops with a pinch of salt as well. Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. When the oil is hot, place the scallops in the pan (you should hear a sizzle).
Sear the scallops for 1-2 minutes until a golden crust forms. Flip them over and finish cooking for 1-2 minutes longer. Transfer the scallops to a plate.
Add the olive oil to the pan. Add the swiss chard and a pinch of salt. Quickly saute until the greens are wilted. Arrange them onto the plate. Spoon the lemon butter sauce over top. Garnish with freshly cracked black pepper.
Any hearty greens will work here – you could use spinach, kale, etc.