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
46
PEACHYTHEMAGAZINE.COM
Heat 2 tablespoons oil in a large skillet
over medium-high. Season scallops to
taste with salt and pepper. Add scal-
lops 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 crisp-
tender 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 plat-
ter, and top with scallops and butter.
Discard thyme sprigs and whole garlic
cloves before serving.