- 1 stick unsalted California butter, softened
- 1 tablespoon paprika
- 2 cloves garlic, minced
- 1 tablespoons chopped parsley, plus more for garnish
- 1 teaspoon lemon zest
- Juice of 1 lemon
- Salt and pepper, to taste
- 8 - 12 large scallops
- 1 bag baby spinach
- 6 ounces linguine, cooked
- 2 teaspoons red pepper flakes
- Shredded California Dry Jack cheese, for garnish
- In a large bowl, mix unsalted California butter, paprika, garlic, parsley, lemon zest, lemon juice, salt and pepper until fully combined. Scoop onto a piece of parchment paper or plastic wrap and roll into a log. Freeze for 45 minutes. This is your compound garlic butter. When butter is set, slice into 1/4-inch-thick rounds.
- Dry scallops as much as possible with a paper towel. Season with salt and pepper.
- Melt 2 rounds of compound garlic butter in a skillet over high heat. Add scallops to pan. Don't touch them for 4 minutes; this allows a crust to form on the scallops. Flip and cook for another minute. Remove from skillet.
- Melt another round of compound garlic butter in skillet, add spinach and cooked linguine. Toss with red pepper flakes and a pinch of salt.
- Scoop linguine into a serving bowl and top with scallops, more compound garlic butter, parsley and California Dry Jack cheese.
- Serve and enjoy!