BUTTER-BASTED SCALLOPS WITH SUGAR SNAPS
Serves 4
This recipe is delightful as-is but for our spring gathering, I paired the scallops with a crisp, mixed green salad using sugar snap peas and a fresh lemon vinaigrette.
¼ cup extra-virgin olive oil, divided
12 large sea scallops, side muscles removed( about 1 ¼ pounds)
Kosher salt Pepper 2 tablespoons unsalted butter, cubed
4 garlic cloves( 2 whole and 2 thinly sliced), divided
2 thyme sprigs ½ pound sugar snap peas, trimmed
6 ounces leaf spinach, stemmed( ½ bunch)
5 ounces dandelion greens, stemmed and chopped( ½ bunch)
1 cup pea shoots 2 tablespoons fresh lemon juice
Recipe from Justin Chapple, Food & Wine, May 2018
Heat 2 tablespoons oil in a large skillet over medium-high. Season scallops to taste with salt and pepper. Add scallops to skillet and cook until browned on the bottom, 2 to 3 minutes. Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet. Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes. Transfer to a warm plate and pour butter on top; keep warm. Wipe out skillet with paper towels.
Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high. Add sugar snap peas and thinly sliced garlic. Cook, stirring occasionally, until peas are crisptender and garlic is softened, about 2 minutes. Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Transfer to a platter, and top with scallops and butter. Discard thyme sprigs and whole garlic cloves before serving.
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