Seared Atlantic Scallops

1 pound scallops

2 Tbsp. extra virgin olive oil

2 Tbsp. salted butter

2 cloves garlic, minced

1/2 lemon, squeezed for juice

4 cups spinach

1 shallot, minced

1 handful cherry tomatoes

Salt and pepper to taste

2 Tbsp. parsley, chopped

According to Alexakis, the secret to O’Brien’s Seared Atlantic Scallops is procuring the largest day-boat scallops possible. Sear on one side in high heat with olive oil for 2 minutes. Turn over when brown and continue searing, adding butter, one clove’s worth of garlic, and lemon, until brown. Prepare wilted spinach with sauteed shallot, remaining garlic, salt, and pepper. Place wilted spinach on dish and add grilled cherry tomatoes. Place seared scallops over bed of spinach and sprinkle with chopped parsley for decoration.

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