This is a great spring dinner. The puree is a perfect canvas for the scallops, and the ramp butter is a nice flavor and glaze. Be sure the scallops are dry before you sear them to get a nice sear.
Serves 2
Ingredients:
10 sea scallops
1/4 cup dry white wine
1 tbsp butter
1 tbsp olive oil
1 1/2 tbsp ramp butter (recipe here)
salt and pepper
Directions:
Season the scallops with salt and pepper. Over medium high heat, melt regular butter and olive oil. Add the scallops, spaced apart (so they don't steam).
Leave them in place for about 2 minutes until they brown, then flip them. Add more oil if you need it.
Sear another two minutes.
Then add the wine to loosen them up.
Add the butter to the pan and turn off the heat.
Coat the scallops in the butter.
Place the scallops on the puree and drizzle the remaining wine/butter mix.
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