SCALLOPS WITH SORREL BUTTER
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
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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jen naynahi
[email protected]I'm excited to try this recipe! It looks delicious.
S Said
[email protected]I'm not sure if I can find sorrel at my local grocery store.
Htet San Win
[email protected]I'm a vegetarian, so I can't eat this recipe.
Tayvon Moody
[email protected]I'm allergic to sorrel, so I can't try this recipe.
Lilian Anosike
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Leandre Kennedy
[email protected]I'm not a fan of scallops, but my husband loved this recipe.
G·¥Ä·¥ç·¥á ćøê. MEHEDI
[email protected]This recipe is too complicated. I prefer a simpler scallop recipe.
charmaine labuschagne
[email protected]I didn't have any sorrel so I used parsley instead. The scallops were still delicious.
Chaminda silva
[email protected]The sorrel butter was too salty.
Waqas Siddiqui
[email protected]I followed the recipe exactly and the scallops were overcooked.
Mason McMurry
[email protected]This is a great recipe for a special occasion.
Kskskskk Jddhhdh
[email protected]I've made this recipe several times and it's always a hit.
Rakoto Nirina
[email protected]These scallops were amazing! The sorrel butter was the perfect touch.
mairanda baker
[email protected]I made this dish for my wife's birthday and she loved it! The scallops were perfectly cooked and the sorrel butter was divine.
Aicha Soumah
[email protected]This is a great recipe for a special occasion. The scallops are elegant and the sorrel butter is very flavorful.
chill man
[email protected]I love this recipe! The scallops are always cooked perfectly and the sorrel butter is so delicious. I usually serve it with rice or pasta.
Paul Ford
[email protected]This was my first time cooking scallops and they turned out amazing! The sorrel butter was a great addition and really brought out the flavor of the scallops.
Meer Hamza
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The scallops are always cooked perfectly and the sorrel butter is so rich and flavorful.
Meya Coward
[email protected]This recipe is a keeper! The scallops were tender and juicy, and the sorrel butter was the perfect complement. I served it with roasted vegetables and it was a hit with my family.
Mr Khubaib
[email protected]I made this dish last night and it was absolutely delicious! The scallops were cooked perfectly and the sorrel butter was so flavorful. I will definitely be making this again.