Cat Cora
16 medium diver scallops, cleaned
1/8 cup extra-virgin olive oil, plus more for searing
2 teaspoons minced garlic
1 tablespoon finely chopped thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups field greens
In a medium bowl, marinate the scallops wiht olive oil, garlic, thyme, salt, and pepper. Let them marinate for 20 minutes.
Heat enough olive oil to lightly coat the bottom of a medium saute pan over medium-high heat. add the scallops. Cook quickly in each side until golden brown, about 1 t 2 minutes per side. Remove from the heat and place 4 scallops around a mound of greens. Repeat.
I used this recipe for 12 large sea scallops and did not mound them on greens, but instead put them on top of fettucine. I used dried thyme, approximately 1 tsp.
