Pan-Seared Scallops with Lemon Butter | Cook Smarts

Ingredients

• 1 clove Shallots, diced
• 1 Tbsp Capers, drained and rinsed
• 1 lb Sea scallops, medium-sized (sub peeled and deveined shrimp)
• 1 Tbsp + 1 Tbsp Oil, cooking
• 12 oz Cauliflower gnocchi (sub cauliflower florets)
• 3 Tbsp Butter
• 1/2 tsp Thyme, dried
• 1 Tbsp Lemon juice
• 1 1/2 Tbsp Vinegar, apple cider
• 2 tsp Mustard, Dijon
• 3 Tbsp Oil, olive
• 2 Apples, chopped
• 8 oz Baby spinach
• 1/4 cup Pecan halves