These scallops come ready to cook with butter and garlic already built in, so they braise gently in their own moisture while you brown a little more butter in another pan. A plate of bright vegetables turns them into dinner.

Serves 2. 25 minutes, 18 at the stove.

About 170 calories a serving, 8 g protein, 9 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a small skillet over medium heat while you cut 4 ounces of baby bok choy in half lengthwise. Once the butter foams and the milk solids turn gold and smell nutty, about 4 minutes, pour it into a bowl and set aside.4 min
2. Pour the scallops from their package into a medium skillet over medium-high heat, spreading them in one layer. Let them braise gently in their own butter and moisture without stirring, until they are opaque throughout when you cut one open, about 5 minutes. Transfer them to a plate.5 min
3. Wipe the medium skillet clean and return it to medium-high heat. Arrange the bok choy cut-side down and season with a pinch of salt and pepper. Sear until the undersides are browned and the stalks are tender when pierced, about 4 minutes, stirring once halfway through.4 min
4. Divide the scallops and bok choy between two plates. Spoon the brown butter over the scallops, squeeze 1 teaspoon fresh lemon juice over each plate, taste and add salt and pepper as needed, and serve hot.

Note Swap bok choy for broccoli florets or asparagus if you prefer. Leftovers keep refrigerated for one day; reheat gently in a low oven with a cover so the scallops do not toughen. Serve with white wine and crusty bread to soak up the brown butter.