Scallops With Sorrel Butter Recipes

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SCALLOPS WITH SORREL BUTTER



Scallops With Sorrel Butter image

Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients. Here, it's melted into a garlicky, buttery pan sauce and served with seared scallops. One thing to note: as sorrel cooks, it dims from bright green to olive drab in color. But a garnish of chives - with the chive blossoms if you can get them - will perk things up considerably. If you can't find sorrel, you can make this dish with watercress or spinach, though you may need to add a squirt of lemon juice at the end to balance the flavors.

Provided by Melissa Clark

Categories     dinner, easy, for two, quick, one pot, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt and black pepper, as needed
1 garlic clove, minced
1 tablespoon dry white vermouth or white wine
4 ounces sorrel (about 3 cups loosely packed), stems removed
2 tablespoons chopped chives

Steps:

  • 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 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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 468 milligrams, Sugar 0 grams, TransFat 0 grams

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