Ingredients
- 4 Tablespoons olive oil
- 1 pinch red pepper flakes
- 2 large garlic cloves, sliced
- 4 thin rounds of lemon, cut 1/8" thick, each slice cut into 6 triangles
- 2 1/2 Tablespoons butter
- 2 medium heads escarole (about 1 lb 6 oz), washed and cut into 2" bands
- 1 teaspoon sugar
- salt and pepper
- 1 pound bay scallops
Preparation
Step 1
1. Set a large casserole over high heat. Add 2 Tablespoons olive oil. Stir in pepper flakes, garlic and lemon slices. Cook until lemons are limp and sizzling, about 2 minutes.
2. Stir in escarole, butter, sugar and salt. Cover the pot and lower the heat to medium. Stir occasionally and cook until wilted, about 6 minutes. Remove lid, turn the heat up to medium-high and continue to cook until the water evaporates, about 3 minutes. Taste and adjust seasoning.
3. While the escarole finishes cooking, prepare scallops. Set a large sauté pan over high heat and season scallops on both sides with salt and pepper.
4. Swirl 2 Tablespoons olive oil into the pan. Once oil is almost smoking, add scallops. If need be, cook scallops in batches so as to not overcrowd the pan.
5. Cook scallops on high until golden brown, about 2 minutes. Turn and finish cooking the other side, about 1 additional minute.
6. Divide escarole onto four plates. Arrange scallops on top and spritz with extra lemon juice, if desired.