1-2-3 Eat! Pan-Seared Sea Scallops, Roasted Purple Potatoes, Arugula Salad

Remove abductor muscle (if present) from scallops. Rinse under cold water and pat dry with paper towels. Heat a nonstick skillet over med heat. Add 2 Tbsp. butter. When butter is hot, pat scallops dry one more time and add to skillet in a single layer. Be sure they have plenty of room and aren’t crowded. Allow to sear 2-4 min or until browned and crisp. Use tongs to flip and cook the other side 2-4 minutes. Remove from pan and keep warm.

In same skillet, heat 1 Tbsp. butter, onions, and garlic. Cook one min. Add wine and simmer another 1-2 min or until liquid is reduced by half. add herbs and zest. Reduce heat to low. Add remaining butter and whisk constantly to incorporate the sauce. Return scallops to pan. Roll the scallops in the sauce to warm them through. Serve immediately with lemon wedges, if desired.

Preheat oven to 400. Toss potatoes, onions and oil together in a large bowl until well coated. Arrange in a single layer on a baking sheet. Sprinkle with kosher salt. Bake at 400 20-25 min or until potatoes are browned and onions are soft.

Arrange arugula on 4 salad plates (or in 4 salad bowls). Drizzle salad evenly with oil. Slice one orange in half and squeeze juice evenly over salad. Cut peels off the remaining 1 1/2 oranges and slice into wedges. Arrange orange segments over the salad. Sprinkle with nuts.