Mother's Day Lime Butter Scallops

Remove the peanut butter spread and half the butter from the refrigerator to soften. In a bowl, combine the softened peanut butter spread and butter and a pinch of salt; whisk to thoroughly combine. Add half the sugar (you will have extra); stir to combine. Working quickly, roll the mixture into 8 equal-sized balls, then transfer to a plate. Freeze 30 minutes to 1 hour, or until hardened

Place the chocolate chips in a small bowl; add a pinch of salt. Working in 30 second increments, microwave on high, stirring between batches, until melted and smooth. Working one at a time, stick a fork (or toothpick) into the center of a chilled peanut butter ball; carefully dip into the melted chocolate, leaving a small circle of peanut butter mixture exposed at the top. Transfer to a plate and repeat with the remaining peanut butter balls and melted chocolate. Refrigerate 30 minutes, or until hardened.

While the buckeyes chill, fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 1-inch pieces (keeping the pointed tips intact). Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Roughly chop the peppers. Halve the lime crosswise; squeeze the juice into a bowl. Pick the mint leaves off the stems.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus pieces and halved peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the spinach and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked rice; add the chopped peppers and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until browned. Flip the scallops, then add the remaining butter and lime juice (carefully, as the liquid may splatter). Cook, stirring constantly and spooning the sauce over the scallops, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked scallops (including any sauce from the pan). Garnish with the almonds and mint leaves (tearing just before adding). Serve the buckeyes for dessert. Enjoy!