2lbEarthbound Farm Organic Greenstry their Baby Spinach or Mixed Greens
2Tbspolive oiltry Caraluzzi’s Olive Oil
Salt & black peppertry Caraluzzi’s 5-Pepper Blend and Caraluzzi’s Sea Salt
1lbFresh Dry Sea Scallops
¼cuparrowrootpreferred, but you can use cornstarch or flour
Freshly ground black pepper
Lemon slicesfor serving
TO COOK THE GREENS:
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, about 2 min.
Add the greens & sprinkle with 1 tablespoon water. Turn the greens with tongs until all the leaves are wilted & the garlic is evenly distributed. Season with salt & pepper to taste.
Spoon the greens into center of a serving platter & cover to keep warm while you cook the scallops.
TO COOK THE SCALLOPS:
If there is a tough white muscle on the side of any of the scallops, trim it off using a paring knife & discard it. Pat the scallops dry with paper towels.
Place arrowroot, salt & pepper in a shallow bowl & whisk to blend. Dredge the scallops in seasoning mixture, shaking off excess.
Pour just enough olive oil in a large, nonstick skillet to thinly coat the bottom. Heat oil over medium heat until it is hot but not smoking. Add the scallops in a single layer, working in batches if needed.
Cook the scallops until a brown crust forms on the bottom, 1 to 2 minutes. Turn the scallops with tongs and cook until lightly seared on the other side, about 30 seconds. Immediately transfer the scallops to the platter of greens, arranging them with their crusty sides up, serve immediately with lemon slices.