Seared Scallops with Green Beans
Green Beans (washed, trimmed)
Sea Salt & Black Pepper (to taste)
Garlic (cloves, sliced thin)
Parsley (finely chopped)
Green beans can be refrigerated for up to three days. The scallops are best
served right away.
One serving size is approximately 1 1/2 cups of green beans and three
Omit the butter or use another cooking oil.
Add a pinch of chili flakes to the green beans while cooking.
Bring a small amount of water to boil in a medium-sized pot. Place a steamer
basket on top. Add the green beans, and cook for about three to four minutes
or until tender. Remove and set aside.
Place the scallops on a plate lined with a paper towel to ensure they are very
dry. Season with sea salt and pepper. Heat a cast-iron skillet over medium heat
and add half of the butter. Add the scallops and cook for three to four minutes
on one side. Flip and cook for one to two more minutes. During the last 30
seconds, add the remaining butter and let it melt and foam, then spoon this
over top of the scallops. Remove and set aside on a plate.
In the same skillet, lower the heat to medium-low. Add the green beans and
garlic and toss to combine. Cook for one to two minutes, until the garlic is
fragrant. Remove and divide onto plates. Top with scallops and any leftover
juices from the pan and plate along with the parsley. Enjoy!