Wednesday, July 9, 2014

Pan-Seared Scallops with Garlic Scape Butter

Also known as "green garlic", garlic scapes are the stalks of garlic plants. Too often farmers will throw these into the compost, but they're completely edible and add wonderful flavor to butters, sauces and vinaigrettes. This garlic scape butter is so refreshing and works perfectly on seafood, steaks and toasted French bread. If you make too much, it can be frozen for later use. But my guess is there won't be much left over!





1. Combine 2 tablespoons butter, 2 tablespoons olive oil, garlic scapes, parsley, lemon juice, cheese, salt and pepper in a food processor or blender until well combined. Transfer to a bowl.


2. Remove the small side muscle from each of the scallops, rinse with cold water and pat dry. Add the remaining 1 tablespoon butter and olive oil to a 12 to 14-inch saute pan over high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops to the pan, making sure they aren't touching (you may need to work in batches). Sear for 1-1/2 minutes per side.




3. Transfer scallops to a platter and finish with garlic-scape butter. Serve immediately.




Pan-Seared Scallops with Garlic Scape Butter
Serves 4

All you need:
3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided
2 garlic scapes, chopped
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
2 tablespoons shredded parmigiano-reggiano cheese
Salt and pepper, to taste

12 scallops

All you do:
1. Combine 2 tablespoons butter, 2 tablespoons olive oil, garlic scapes, parsley, lemon juice, cheese, salt and pepper in a food processor or blender until well combined. Transfer to a bowl.
2. Remove the small side muscle from each of the scallops, rinse with cold water and pat dry. Add the remaining 1 tablespoon butter and olive oil to a 12 to 14-inch saute over high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops to the pan, making sure they aren't touching (you may need to work in batches). Sear for 1-1/2 minutes per side.
3. Transfer scallops to a platter and finish with garlic-scape butter. Serve immediately.

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