While scallops are more of a spring treat, a friend and I made used frozen scallops last weekend to make this wonderful meal. Although the recipe does not include any grains in it, serving the scallops, and arugula on a bed of rice, quinoa, buckwheat, or other grain, which allows the grain to absorb the delicious buttery juices.
- 3 tbsp. unsalted butter
- 1 lb. sea scallops, patted dry
- kosher salt, and black pepper
- 2 garlic cloves, minced
- 1 tbsp. dry white vermouth or white wine
- 4 oz. arugula (about 3 cups loosely packed)
- 2 tbsp. chopped chives
- Heat a large skillet over medium-high. Melt 2 tablespoons butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate.
- Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining the 1-tablespoon butter and the sorrel; season lightly with salt and pepper.
- Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve hot.
Unfortunately, these were so delicious that I ate them before I could get my phone, or camera out to take a picture. However, I have some wonderful winter music to pair with this spring plate.
Enjoy the tunes, and the scallops. If you have any requests, or questions, feel free to ask!