Bay scallops are brined and breaded, so they fry fast and stay tender inside, their coating crisp in minutes. This shelf makes a weeknight dinner for two with lemon juice, a starch to soak it up, and greens.

Serves 2. 20 minutes, 15 at the stove.

About 190 calories a serving, 7 g protein, 8 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 package ready to fry breaded scallops (Sea Best), 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 1 lemon, 2 handfuls arugula or spinach.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers. While the oil heats, mince 2 cloves garlic and juice the lemon.
2. When the oil is hot, add the scallops directly from the package in a single layer and cook for 2 minutes without moving them until the undersides turn golden. Flip and cook 2 minutes more until the second side is golden and they feel firm when poked.4 min
3. Transfer the scallops to a plate and scatter the minced garlic into the pan, stirring for 30 seconds until fragrant. Pour in half the lemon juice, scraping up any browned bits, then pour this pan sauce over the scallops and season with salt and pepper.
4. Toss the arugula with the remaining lemon juice and a pinch of salt. Divide the greens between two plates, top with the warm scallops and sauce, and serve right away.

Cook mode

Note Swap the greens for white rice or toast to soak up the pan sauce. Leftover scallops keep in the refrigerator for one day and are best served warm or at room temperature over the greens without reheating. Serve with crusty bread to mop the pan.