Prep time: 10 mins
Cook time: 3 mins
Serving size: 2
8 dry scallops
1 Tbsp ghee (clarified butter)
1 cup micro greens
2 Tbsp balsamic vinegar
1 Tbsp unsalted butter
Cooking Directions: Rinse the scallops in cold water and pat dry with paper towel. Lay the scallops on paper towel-lined plate. Lightly salt and pepper the scallops on both sides. Let it rest for about 10 minutes for the salt to draw out the moisture. Use the paper towel to pat the scallops dry again.
Add the ghee to the cast iron or sauté pan on high heat. Once the ghee is hot, slowly add the scallops, making sure they don't touch each other.
Sear the scallops for 1 1/2 minutes on each side. Remove the scallops from the pan and set aside.
Add the balsamic vinegar and unsalted butter to the same pan. Use a wooden spoon to scrap the brown bits and cook until the butter is melted. Turn the heat down to medium-high and let it cook until the sauce starts to bubble. Remove the pan from the heat.
Add the micro greens to the plate and place the scallops on top. Spoon the sauce over the scallops and serve immediately.
Photo and original recipe courtesy of Donna from Dang That's Delicious.
See the full recipe here.