Seared Scallops with Grilled Romaine

Seared Scallops with Grilled Romaine

Serves 4

Ingredients:
4 hearts romaine lettuce
6 tablespoons olive oil, divided
Salt and pepper
1 garlic clove
1 lemon
2 tablespoons butter
1 pound sea scallops
1 small red bell pepper
1/2 cup white wine

Directions:
1. Prepare a grill or turn the broiler to high with the rack 4 inches from the heat. Halve the romaine hearts lengthwise, leaving them attached at the stem end.
2. Drizzle the romaine with 4 tablespoons olive oil and sprinkle with salt and pepper. Grill or broil, cut side toward the heat, until lightly charred, 2 to 5 minutes. Put 2 pieces, cut sides up, on each of 4 plates.
3. Heat a large skillet over medium-high heat. Mince the garlic and halve the lemon.
4. Add the butter, 2 tablespoons oil, and the garlic to the skillet; 30 seconds later, add the scallops and sprinkle with salt and pepper.
5. Cook, turning once, until nicely browned, about 2 minutes per side; transfer to a plate. Core, seed, and chop the bell pepper.
6. Squeeze the lemon juice into the skillet and add the wine and bell pepper. Cook until the liquid reduces slightly, 1 to 2 minutes.
7. Return the scallops and any juices to the skillet and stir to coat. Spoon the scallops and sauce over the romaine and serve immediately.

Variations:
With Bok Choy and Ginger Dressing: Use 4 or more heads baby bok choy instead of romaine, 1 fresh hot green chile for the bell pepper, 2 limes for the lemon, 1 inch minced fresh ginger for the garlic, and sake or a little mirin for the wine.
With Arugula and Orange Dressing: Use 1 large bunch raw arugula, drizzled with olive oil, instead of romaine, 1 large shallot, minced, instead of bell pepper, and an orange instead of the lemon.