Pan-Seared Scallops with Lemon Chive Butter

Season scallops generously with salt and pepper on both sides. Let them sit at room temp for 10 minutes while you prep everything else. (Look, dry scallops are everything here. If they're sitting in liquid, pat them again right before cooking.)

Heat 1 tablespoon butter in a large non-stick skillet over medium-high heat until it starts to foam.

Add garlic and cook until fragrant, about 30 seconds. Don't let it brown.

Add spinach and toss until just wilted, about 1 minute. Transfer to a platter and cover to keep warm.

Wipe out the skillet and return it to medium-high heat. Add remaining 2 tablespoons butter.

When butter is melted and just starting to sizzle, carefully place half the scallops in the pan, making sure they're not touching. Cook without moving them until golden brown, about 2 minutes. (Resist the urge to peek or move them. You'll hear them sizzling - that's the sound of a perfect sear happening.)

Flip scallops and cook another 1-2 minutes until just opaque in the center. Transfer to the platter with spinach. (They should feel slightly firm but give just a bit when pressed. Overcooked scallops are a tragedy.)

Repeat with remaining scallops.

Remove pan from heat and immediately add lemon juice, scraping up any browned bits from the bottom.

Stir in chives and lemon zest, then pour the bright lemony butter over the scallops and spinach. Serve immediately.