Pan seared scallops with jasmine rice, sautéed baby spinach/kale/chard and blueberries.
Set the rice cooking. When the rice is almost done start the scallops and greens. For the scallops, heat butter and olive oil in a medium skillet. Dry scallops with paper towels and season with salt and pepper. Pan sear, turning once, until done - basting with butter/oil as they cook. In another pan, heat a little butter or oil ( or both!) and sauté the greens, adding the blueberries at the last 30 seconds of cooking. #notarecipe #weeknight #weeknightdinner