Scallops with butter and fresh salad

For the scallops:

10 scallops 1 tbsp olive oil 1 tbsp butter ½ tbsp thyme Salt Pepper uice of ½ lemon

For the salad:

1 cucumber, thinly sliced 1 apple, thinly sliced 5-6 lettuce hearts leaves 1 tbsp olive oil 1 tbsp vinegar (e.g., apple cider or balsamic) Salt Pepper

Heat the olive oil in a pan over medium-high heat.

Add the scallops to the pan, season lightly with salt and pepper, and sear for 1-2 minutes on each side until golden and tender.

Once the scallops are ready, remove the pan from the heat and add the butter and thyme. Baste the scallops by spooning the melted butter over them for 1-2 minutes.

Drizzle with lemon juice and set aside.

In a bowl, combine the cucumber, lettuce hearts, and apple.

Add the olive oil, vinegar, salt, and pepper, then toss well.

Serve the scallops alongside the refreshing salad.