Butter-Basted Scallops with Spring Greens and Snap Peas

Ingredients

For the Scallops:

• 2 tbsp extra-virgin olive oil

• 12 large sea scallops, side muscles removed (~1¼ lbs)

• Kosher salt & pepper

• 2 tbsp cannabutter, cubed (use THC or CBD infused depending on need)

• 2 whole garlic cloves

• 2 fresh thyme sprigs

For the Greens:

• 2 tbsp olive oil

• 1/2 lb sugar snap peas, trimmed

• 2 garlic cloves, thinly sliced

• 6 oz spinach (stemmed)

• 5 oz dandelion greens (or chard/arugula), chopped

• 1 cup fresh pea shoots

• 2 tbsp fresh lemon juice

Directions

Step 1: Sear the Scallops

• Pat scallops dry with a paper towel.

• In a large skillet, heat 2 tbsp olive oil over medium-high.

• Season scallops with salt and pepper.

• Add to skillet and sear without moving until golden on bottom (2–3 minutes).

Step 2: Butter-Baste with Cannabutter

• Flip scallops. Add cubed cannabutter, whole garlic, and thyme.

• Tilt skillet slightly so butter pools.

• Use a spoon to baste scallops with butter as it browns and smells nutty (2–3 minutes).

• Remove scallops and pour infused butter over them on a warm plate. Wipe out skillet.

Step 3: Cook the Greens

• In the same skillet, add 2 tbsp olive oil over medium-high.

• Toss in sugar snap peas and sliced garlic. Stir for 2 minutes until tender-crisp.

• Add spinach, dandelion greens, and pea shoots. Cook just until wilted (1–2 minutes).

• Stir in lemon juice and season to taste.

Step 4: Assemble & Serve

• Transfer greens to a serving plate.

• Top with scallops and spoon over the warm cannabis brown butter.

• Discard garlic cloves and thyme sprigs before serving.

How to Make Cannabutter (Quick Overview)

If you’re new to cannabis cooking, here’s a refresher on making the infused butter used above.

Tools Needed:

• ECRU Decarboxylator (for smell-free, even heating — one-button simplicity!)

• 2 oz cannabis flower (use THC-rich or CBD-rich strains)

• 1 cup unsalted butter

Steps:

1. Decarboxylate: Add 2 oz ground cannabis into your ECRU Decarboxylator Small Pot.

   • THC: 30 min

   • CBD: 60 min

2. Infuse: Add 1 cup butter and 0.3L water to the decarb pot.

   • Infuse for 4 hours.

   • Use smell-control silicone lid to keep your kitchen discreet!

3. Strain & Store: Pour through cheesecloth into a glass jar. Cool and refrigerate.

Tips & Variations

• Dosing: Use a THC dosage calculator for precise measurement.

• Butter Swap: For dairy-free, use cannabis coconut oil instead of butter.

• Protein Swap: This works just as beautifully with shrimp or even tofu if pan-seared correctly.

• Leafy Green Alternatives: Kale or mustard greens also work, but may need longer to wilt.

• Scallops: Pat dry thoroughly to get the perfect sear.

• Basting: Let the butter brown slightly for a nutty aroma—watch it closely to avoid burning.

• Substitute: If dandelion greens are too bitter for your liking, try Swiss chard or arugula.

  
  

Why Use the ECRU Decarboxylator?

Let’s be honest: decarbing cannabis at home can be smelly, uneven, and risky if overheated. The ECRU Decarboxylator makes it foolproof:

• FDA-grade nonstick canister

• Silicone lid with smell control

• Even heat distribution

• One-button simplicity

• Works with butter, oil, glycerin, honey

Whether you’re making cannaoil, tinctures, or a killer seafood main, this machine ensures you're getting the most out of your herb.

Final Thoughts

Scallops and cannabis may sound like an unlikely pair — but when they come together in a buttery, spring-loaded skillet like this, it’s a flavor that melts in your mouth and warms your spirit. This is not just a fancy plate; it’s functional food, a mindful edible, and an easy win on any dinner table.

And if you're still nervous about the infusion part? The ECRU decarboxylator is your secret sous chef. Let it handle the science — you focus on the flavor.