Scallops with Herb Butter Sauce

You know those moments that you have where the perfect words come out of the mouth of the one that you love?  Those moments you wish to replicate if possible?  Well I had one of those moments with this meal.  Let me explain.

I had baby chard in the CSA box and decided to serve it raw.  So I grilled some scallops and made a butter herb sauce.  I placed the scallops on the chard then drizzled the sauce over the top to wilt it slightly.  I plated it with a bit of crusty bread and a Grilled Corn Salad and served it with a nice white wine. 

 

And then it happened.  Bo said "You know, at a restaurant they would have charged us at least $20 each for this meal."  And my heart was happy.

If you are lucky enough to get a partner who loves scallops, try this "restaurant" dish and feel proud.

Grilled Scallops with Herb Butter Sauce

1/2 lb sea or bay scallops
2 T unsalted butter
1 T fruity olive oil
1 t lesser quality olive oil (or more of the good stuff if you wish)
2 garlic scapes, woodsy ends snapped off, chopped
1 T green onion or chives, snipped
1 T lemon juice
Salt and Pepper
1 small bunch baby chard, stems removed, torn

Prepare the grill for medium hot, about 400.   Toss the scallops with 1t olive oil (lesser quality if you wish) plus salt and pepper and set aside.

Place the chard on dinner plates.  Slowly melt the butter and 1T fruity olive oil over low.  Add the garlic scapes and green onion.  Saute on low stirring occasionally.

Grill the scallops 3-5 minutes per side depending on how large they are.  Take care not to overcook.  Remove from the fire and place directly on the chard.

Add lemon juice, salt and pepper to the butter sauce.  Taste and adjust seasonings as necessary.  Drizzle the butter over the scallops and chard.  Serve with crusty bread.

NOTE:  You may have butter sauce left.  Chill and use to saute mushrooms and shrimp for your next dinner!