Prevent your screen from going dark
Makes 4 servings 1x
Cook | Prep
Prepare a grill for direct cooking or turn the broiler to high; put the rack 4 inches from the heat.
Halve the hearts of romaine lengthwise, leaving them attached at the stem end. For whole heads, remove the distressed outer leaves and cut the heads into quarters the same way.
Put the romaine on a rimmed baking sheet, drizzle with 4 tablespoons olive oil and sprinkle with salt and pepper. Grill (directly over the fire) or broil (in the pan), cut side toward the heat, until the lettuce is lightly charred, 2 to 5 minutes. Transfer the romaine, cut side up, to 4 plates or a platter.
Put a large skillet over medium-high heat.
Peel and mince 1 clove garlic.
Halve the lemon.
Add 2 tablespoons butter, 2 tablespoons olive oil, and the garlic to the skillet. After about 30 seconds, add the scallops and sprinkle with salt and pepper. Cook, turning once when the scallops release easily, until both flat sides are browned but the center is still slightly translucent, about 2 minutes per side. Transfer to a plate.
Core, seed, and chop the bell pepper.
Squeeze the lemon juice into the skillet through a strainer or your fingers to capture the seeds. Add 1/2 cup white wine and the bell pepper. Cook until the liquid reduces slightly, just a minute or two. Add the scallops and any juices back to the skillet and stir to coat with the dressing. Spoon the scallops, bell pepper, and dressing over the romaine and serve.
— Recipe from How to Cook Everything Fast