Scallops With Brown Butter & Baby Greens

This dish goes together very quickly. It's perfect for busy evenings. I've adapted it from a recipe in Everyday Food Magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 6  tablespoons butter
• 1⁄4 cup pecans, coarsely chopped
• 2  teaspoons white wine vinegar
•  salt & pepper
• 1  lb  frozen sea scallops
• 1⁄2 lb  baby greens, wash and dried

Directions

1. 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.
2. Transfer the butter to a small bowl. Stir in pecans and vinegar. Season with salt and pepper.
3. 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.
4. Divide baby greens among four serving plates. Top with cooked scallops. Spoon butter mixture over scallops.