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This dish goes together very quickly. It's perfect for busy evenings. I've adapted it from a recipe in Everyday Food Magazine.
- In a large skillet, cook butter over medium heat until golden brown and most of the foam has subsided. Stir frequently. This will take about 4 minutes.
- Transfer the butter to a small bowl. Stir in pecans and vinegar. Season with salt and pepper.
- Season scallops with salt and pepper. Heat same skillet over medium-high heat. When hot, add half of scallops and cook until browned and opaque in the center. Flip scallops once or twice. They will cook in only a few minutes.
- Divide baby greens among four serving plates. Top with cooked scallops. Spoon butter mixture over scallops.