Seared Scallops + All Hearts Salad + Brown Rice (Valentines)

• 3 cups Chopped Romaine Lettuce Hearts
• 4 ounces, weight Artichoke Hearts, Packed In Water, Chopped And Drained
• 4 ounces, weight Hearts Of Palm, Chopped And Drained
• 2 Tablespoons Toasted Slivered Almonds
• 1/2 teaspoons Crushed Red Pepper, Plus More To Taste
• 1 teaspoon Good Olive Oil
• Salt To Taste
• 2 Tablespoons Butter
• 6 whole Large Scallops, Patted Dry With Paper Towels
• Salt Or A Salt Blend, To Taste
• 1/2 cups Dry White Wine
• 2 cups Cooked Brown Rice, Or Amount As Desired, Optional For Serving

1. For the salad, combine all ingredients in a bowl and taste.
2. Add more salt or crushed red pepper if youd like.
3. Serve immediately.
4. For the scallops, bring a skillet to medium-high heat with the butter.
5. When the butter foams, add the scallops and sprinkle with salt.
6. Without moving the scallops, let them sear for 4-6 minutes on the first side until the scallops release easily from the pan, then flip.
7. If the scallops stick, let them continue cooking for another minute until they release.
8. Cook on the second side until the scallops are seared and release easily from the pan again, then remove to plates for serving.
9. Add the wine to the pan and let it cook until reduced by half, stirring to collect extra salt, butter and scallop flavor from the bottom of the pan.
10. Drizzle the wine reduction evenly over the scallops.
11. Serve with the salad and rice, if desired.

romaine lettuce, hearts, hearts of, red pepper, olive oil, salt, butter, paper, salt, white wine

Taken from tastykitchen.com/recipes/main-courses/seared-scallops-all-hearts-salad-brown-rice-valentinee28099s/ (may not work)