Ingredients
1 pound bay scallops
2 tablespoons butter
2 tablespoons rum
2 teaspoons honey
1 bag (6 oz) baby spinach
1 teaspoon fresh mint, chopped
Preparation
Heat 1 tablespoon of butter in a skillet over medium-high heat; add bay scallops. Cook, turning once, until seared, about 3 minutes total. Remove scallops, leaving butter in pan. Add remaining 1 tablespoon butter, rum, and honey; cook, stirring, until butter melts, about 1 minute. Return scallops to pan, season with salt and pepper. Cook, stirring occasionally to warm scallops, 1 minutes. Stir in spinach and mint, cook, stirring until slightly, until wilted, about 1 minute.
