> 2 tbsp olive oil, divided
> 1 (10 oz) pkg Nature’s Promise Organic Grass-Fed Beef Strip Steak
> 1 (9 oz) pkg ready-to-microwave spinach
> 6 sea scallops
> 1/4 tsp smoked paprika
> 1 tbsp butter
> 1/2 lemon, cut into wedges
In a 10-inch skillet, heat 1 tbsp oil on medium-high. Pat the steak dry. Season with salt and pepper. Add steak and cook 4–5 min. per side for medium, or until desired doneness. Transfer steak to a plate and cover with foil to rest.
While steak cooks, microwave the spinach according to package directions. Remove small side muscles from the scallops, then pat very dry with paper towels.
After removing steak, wipe out the skillet. Rub scallops with the paprika. Season with salt and pepper. In skillet, heat remaining 1 tbsp oil on medium-high. Add scallops and cook 2–3 min., until golden brown on bottoms. Add the butter to the skillet and reduce heat to medium-low. Turn scallops over and cook another 2 min., until golden brown on bottoms, occasionally spooning melted butter over. Transfer scallops to 2 serving plates.
Thinly slice steak. Serve alongside scallops and spinach with the lemon. Spoon any butter from skillet over scallops.