Butter-Basted Scallops with Sugar Snaps | Peachy the Magazine

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 12 large sea scallops, side muscles removed (about 1 ¼ pounds)
• Kosher salt
• Pepper
• 2 tablespoons unsalted butter, cubed
• 4 garlic cloves (2 whole and 2 thinly sliced), divided
• 2 thyme sprigs
• ½ pound sugar snap peas, trimmed
• 6 ounces leaf spinach, stemmed (½ bunch)
• 5 ounces dandelion greens, stemmed and chopped (½ bunch)
• 1 cup pea shoots
• 2 tablespoons fresh lemon juice