Ingredients
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1 1/2 cups packed baby spinach
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1 lemon
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12 sea scallops
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1 tbsp olive oil
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1 tbsp butter
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1 (24 oz) pkg Nature's Promise® Yukon Gold Mashed Potatoes
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2 tbsp chopped fresh chives
Steps
1
Place spinach in a microwave-safe bowl along with 1 tablespoon water. Cover with vented plastic wrap and microwave until starting to wilt, 30 seconds to 2 minutes. Grate zest from lemon onto wilted spinach and set aside.
2
Remove small side muscles from the scallops, then pat dry with paper towels. Season on both sides with salt and pepper.
3
In a 12-inch skillet, heat the oil on high. Add the scallops and cook 2–3 min., until golden brown. Turn scallops over and reduce heat to medium-high. Add the butter to the skillet. Cook scallops another 2–3 min., until golden brown on bottoms, occasionally spooning melted butter over. Transfer scallops to plate.
4
Prepare the mashed potatoes according to package directions. Stir in reserved lemon zest and wilted spinach. Divide among 4 plates. Top with scallops. Squeeze juice from lemon over scallops. Garnish with the chives.
