Made with simple ingredients, the whole family will enjoy these restaurant-quality scallops.
12 large scallops
salt and pepper
1 Tbsp olive oil
1 cup white wine
1 cup cherry tomatoes, halved
4 cups spinach
1 (3.5 oz) tub Epicurean Butter Roasted Garlic Herb Flavored Butter
Season scallops with salt and pepper.
Heat olive oil in sauté pan over high heat.
Place scallops in pan and sauté for 1-2 minutes, flip and finish cooking for another 1-2 minutes. Remove scallops and set aside.
Add white wine to pan and reduce by half.
Add cherry tomatoes and sauté for 30 seconds.
Whisk in Roasted Garlic Herb Flavored Butter.
Add spinach and wilt.
Spoon sauce with spinach and tomatoes on 4 plates and place scallops on top of sauce.