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Lemon Butter Scallops with Greens & Walnuts

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Seared sea scallops served with quickly wilted swiss chard, topped with a bright lemon butter sauce made with chardonnay, honey, capers, and crunchy walnuts. A quick, elegant dinner perfect for two.

Ingredients

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

Kosher salt, to taste

Cooking oil (high smoke point, e.g. canola or grapeseed)

1 tbsp olive oil

1 bunch swiss chard, stemmed and roughly chopped

Freshly cracked black pepper, to taste

Instructions

  1. Pat the scallops dry with paper towels and let them sit at room temperature for about 15 minutes.
  2. Heat a 2-quart saucepan over medium heat and add the butter. Once melted, add the lemon slices in an even layer. Let the lemons caramelize on both sides until golden and tender.
  3. Reduce 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.
  4. Meanwhile, season the scallops with salt. Heat a 12-inch stainless steel pan over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, place the scallops in the pan—you should hear a sizzle.
  5. Sear the scallops for 1-2 minutes until a golden crust forms. Flip and cook for another 1-2 minutes. Transfer the scallops to a plate.
  6. Add the olive oil to the pan. Add the swiss chard and a pinch of salt. Quickly sauté until wilted. Arrange the greens on the plate.
  7. Spoon the lemon butter sauce over the scallops and greens. Finish with freshly cracked black pepper.

Notes

  • Swap swiss chard for spinach, kale, or arugula as preferred.
  • Replace walnuts with toasted pine nuts or almonds for variation.
  • Use dry white wine instead of chardonnay if desired.
  • Add a pinch of red pepper flakes to the sauce for subtle heat.
  • Serve over cooked pasta or rice to make it more filling.
  • Store leftovers in an airtight container in the fridge up to 2 days; reheat gently.
  • For dairy-free, substitute butter with dairy-free margarine or olive oil.
  • Use high smoke point oil like canola or grapeseed for searing scallops.
  • Remove side muscle from scallops before cooking for best texture.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-butter-scallops-with-greens-walnuts/