If you want something delicious and easy to make, then this dish will probably be the perfect recipe for you. The perfectly crisp scallops partnered with the arugula salad makes for a near-to-heaven experience for your taste buds.

This recipe is adapted from Martha Stewart.

Ingredients: (serves 4)

16 large sea scallops, rinsed and dried, tough muscles removed

Salt and pepper

3 tablespoons Canola oil

2 garlic cloves, thinly sliced

7 ounces baby spinach

7 ounces baby arugula

1/4 teaspoon crush red-pepper flakes

Procedure:

- Pour two tablespoons of the oil into a large skillet over medium-high heat. Season the scallops with a pinch of salt and pepper and them place them in the skillet. Cook for 6 to 7 minutes, or until they are golden brown on one side. Flip them and then cook for 30 seconds. Remove and set aside.

- Reduce the heat to medium, and pour in the rest of the oil. Add the garlic and cook, stirring rapidly, for about 15 seconds. Then add the spinach, arugula, red-pepper flakes, and another pinch of salt and pepper. Cook, stirring often, until the greens have wilted. This should take about 2 minutes.

- Serve the scallops with the greens. Season with salt and pepper to taste.

The one good thing about scallops is that even though you accidentally left them on the stove, they won’t get burned that easily. Instead, it will just have a nice crisp to it coupled with that perfect brown color.