Rush Hour Gourmet

This supper was inspired by a wonderful meal at Passionfish restaurant in Pacific Grove, Calif., where the chef paired scallops with a butter-rum sauce.

Here, in lieu of the more complex ingredients of that dish, a small amount of mint adds flavor while cutting the sweetness a bit.

Makes 4 servings

2 tablespoons butter

1 pound bay scallops, thawed if frozen, patted dry

2 tablespoons rum

2 teaspoons honey

1/4 teaspoon salt or to taste

Freshly ground pepper

1 bag (6 ounces) baby spinach

1 teaspoon fresh mint, minced, or to taste

1. Heat 1 tablespoon of the butter in a skillet over medium-high heat; add the scallops. Cook, turning once, until seared, about 11/2 minutes per side. Remove scallops, leaving as much of the butter in pan as possible; keep scallops warm.

2. Add remaining 1 tablespoon of the butter, rum and honey to the skillet; cook, stirring, until butter melts and ingredients meld, about 1 minute.

3. Return scallops to pan; season with salt and pepper to taste. Cook, stirring occasionally, until scallops have heated through, about 2 minutes. Stir in the spinach and mint; cook, stirring, until slightly wilted, about 1 minute.

Per serving: 171 calories, 7 grams fat, 52 milligrams cholesterol, 7 grams carbohydrates, 20 grams protein, 363 milligrams sodium, 1 gram dietary fiber